One Pan Mexican Quinoa Recipe

Introduction

This One Pan Mexican Quinoa is a flavorful and hearty dish that’s perfect for a quick weeknight dinner. Packed with protein and vibrant ingredients, it offers a satisfying and healthy meal all cooked in a single skillet.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 jalapeno (minced)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup corn kernels (frozen, canned, or roasted)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper (to taste)
• 1 avocado (halved, seeded, peeled, and diced)
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and jalapeno, cooking and stirring frequently until fragrant, about 1 minute.
2. Step 2: Stir in the quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to taste.
3. Step 3: Bring the mixture to a boil. Then cover, reduce heat to low, and let it simmer until the quinoa is cooked through and has absorbed the liquid, about 20 minutes.
4. Step 4: Remove from heat and gently stir in the diced avocado, lime juice, and chopped cilantro.
5. Step 5: Serve immediately while warm for the best flavor and texture.

Tips & Variations

• For extra protein, add cooked shredded chicken or sautéed tofu before serving.
• Use fresh corn kernels in season for a sweeter, more vibrant taste.
• Adjust the heat by using less jalapeno or swapping with a milder pepper if preferred.
• Add a sprinkle of shredded cheese or a dollop of sour cream on top for extra creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the quinoa seems dry. The avocado is best added fresh, so consider removing it before storing and adding it again when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white or red quinoa instead of regular quinoa?

Yes, you can substitute white or red quinoa, but cooking times may vary slightly. Adjust the simmering time accordingly and check for tenderness.

Is this recipe vegan and gluten-free?

Absolutely! This recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

One Pan Mexican Quinoa Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

This One Pan Mexican Quinoa is a vibrant, nutritious, and flavorful dish perfect for a quick and easy meal. Packed with protein-rich quinoa, black beans, fire-roasted tomatoes, and fresh avocado, it combines classic Mexican spices with wholesome ingredients for a delightful vegetarian dinner that comes together in just one skillet.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth

Vegetables and Beans

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup corn kernels (frozen, canned or roasted)

Seasonings

• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Garnishes

• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Heat the aromatics: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and jalapeno, cooking while stirring frequently until fragrant, about 1 minute. This step infuses the oil with bold flavors that form the base of the dish.
2. Add quinoa and liquids: Stir in the quinoa along with vegetable broth, black beans, fire-roasted diced tomatoes, corn kernels, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to taste, mixing everything together evenly.
3. Simmer the quinoa: Bring the mixture to a boil, then cover the skillet, reduce the heat, and let it simmer gently until the quinoa is fully cooked and fluffy, about 20 minutes. This allows the quinoa to absorb the flavorful broth and spices.
4. Add fresh toppings: Once cooked, gently stir in the diced avocado, freshly squeezed lime juice, and chopped cilantro leaves to add creaminess, brightness, and freshness to the dish.
5. Serve: Serve the One Pan Mexican Quinoa immediately while warm for a satisfying and wholesome meal.

Notes

• You can substitute vegetable broth with chicken broth if not vegetarian.
• For extra heat, add more jalapeno or a pinch of cayenne pepper.
• If you prefer a nuttier quinoa, toast it in the skillet for 2-3 minutes before adding the liquid.
• This dish can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to add shredded cheese or sour cream as toppings for extra richness.

Keywords: Mexican quinoa, one pan quinoa, vegetarian quinoa recipe, quick Mexican dinner, healthy quinoa dish, black beans and quinoa, avocado quinoa bowl