One Pan Mexican Quinoa Recipe

Introduction

This One Pan Mexican Quinoa is a vibrant, wholesome dish that combines the nuttiness of quinoa with bold Mexican flavors. Packed with black beans, fire-roasted tomatoes, and fresh avocado, it’s a satisfying meal perfect for any day of the week.

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 garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Step 2: Stir in quinoa, vegetable broth, black beans, fire-roasted tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste.
3. Step 3: Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is cooked through and liquid is absorbed, about 20 minutes.
4. Step 4: Remove from heat and gently stir in diced avocado, lime juice, and chopped cilantro.
5. Step 5: Serve immediately for best flavor and texture.

Tips & Variations

• For extra protein, add cooked chicken or tofu before serving.
• Adjust the spiciness by using less jalapeno or removing the seeds.
• Swap vegetable broth for chicken broth for a richer flavor.
• Add a pinch of smoked paprika for a deeper smoky taste.
• Use fresh corn when in season for best sweetness and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. To prevent the avocado from browning, you may want to add fresh avocado right before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, both white and red quinoa can be used interchangeably in this recipe. Just ensure you rinse quinoa well before cooking to remove any bitterness.

Is this dish gluten-free?

Yes, quinoa is naturally gluten-free, and all the ingredients used here are gluten-free, making this dish safe for those with gluten sensitivities.

One Pan Mexican Quinoa Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This One Pan Mexican Quinoa recipe is a vibrant and wholesome dish packed with protein-rich quinoa, black beans, and a medley of fresh vegetables. Infused with garlic, jalapeno, and aromatic spices, it combines bold Mexican-inspired flavors in a quick, easy-to-make skillet meal perfect for a nutritious lunch or dinner.

• Author: lucas
• 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
• 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 and freshly ground black pepper (to taste)

Garnish and Finish

• 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.
2. Add quinoa and liquids: 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 your taste.
3. Simmer until cooked: Bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for approximately 20 minutes or until the quinoa is fully cooked and has absorbed the liquid.
4. Incorporate fresh ingredients: After cooking, gently stir in the diced avocado, freshly squeezed lime juice, and chopped cilantro leaves to add freshness and brightness to the dish.
5. Serve immediately: Transfer the quinoa to plates or bowls and serve right away to enjoy the vibrant flavors at their best.

Notes

• You can substitute vegetable broth with chicken broth for a non-vegetarian version.
• Adjust the amount of jalapeno to control the spice level.
• Leftovers can be stored in the refrigerator for up to 3 days.
• For added protein, top with shredded cheese or a dollop of sour cream if not vegan.
• If quinoa is unavailable, you can try substituting with millet or couscous, though cooking times may vary.

Keywords: Mexican quinoa, vegetarian quinoa recipe, one pan quinoa, healthy quinoa skillet, black beans and quinoa, easy Mexican dinner