Why You’ll Love This Recipe
- All-in-one pan for minimal cleanup and maximum flavor.
- Packed with protein and fiber from quinoa and black beans.
- Bright and fresh with lime, avocado, and cilantro.
- Customizable heat level with jalapeño slices.
- Vegetarian, gluten-free, and easy to make vegan.
Ingredients
(Tip: Full quantities in the recipe card below.)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ teaspoon cumin
- 1 cup quinoa
- 1 cup water or vegetable broth
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) chopped tomatoes
- 1 cup corn (frozen, canned, or roasted)
- 1 jalapeño, sliced (adjust to taste)
- Pinch of salt, to taste
- 1 lime, cut into wedges
- 1 avocado, sliced
- Fresh cilantro leaves, chopped
Directions
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and cumin, cooking until fragrant, about 1 minute.
- Cook quinoa: Add quinoa and toast for 1-2 minutes, stirring frequently. Pour in water or broth, canned tomatoes (with juice), black beans, corn, jalapeño slices, and salt. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until quinoa is cooked and liquid absorbed.
- Finish and serve: Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then top with sliced avocado, fresh cilantro, and lime wedges.
Servings and timing
- Servings: Serves 4.
- Prep time: 5 minutes.
- Cook time: 20 minutes.
- Total time: 25 minutes.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a skillet or microwave, adding a splash of water if dry.
FAQs
Can I use brown quinoa?
Yes, but increase cooking time and liquid as needed.
What if I don’t have jalapeño?
Use mild chili peppers or omit for no heat.
Can I add protein?
Grilled chicken, tofu, or tempeh make great additions.
Is this recipe vegan?
Yes, as long as vegetable broth is used.
Can I double the recipe?
Absolutely, just use a larger pan and adjust cooking time slightly.
Conclusion
One-Pan Mexican Quinoa is a quick, easy, and nutrient-packed meal bursting with fresh, zesty flavors and wholesome ingredients. Perfect for busy weeknights or healthy meal prep.
PrintOne-Pan Mexican Quinoa
A vibrant and wholesome one-pan meal featuring fluffy quinoa cooked with black beans, tomatoes, corn, and jalapeño, seasoned with cumin and garlic, and finished with fresh avocado and lime. Perfect for a quick, healthy dinner or meal prep.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main
- Method: One-pan
- Cuisine: Mexican
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon cumin
1 cup quinoa
1 cup water or vegetable broth
1 can (15-ounce) black beans, drained and rinsed
1 can (15-ounce) chopped tomatoes
1 cup corn (frozen, canned, or roasted)
1 jalapeño, sliced (adjust to taste)
Pinch of salt, to taste
1 lime, cut into wedges
1 avocado, sliced
Fresh cilantro leaves, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and cumin, cook 1 minute until fragrant.
- Add quinoa and toast 1-2 minutes, stirring frequently. Pour in water or broth, tomatoes with juice, black beans, corn, jalapeño, and salt. Stir.
- Bring to a boil, reduce heat to low, cover and simmer 15 minutes until quinoa is cooked and liquid absorbed.
- Remove from heat, let sit covered 5 minutes. Fluff with fork and top with avocado, cilantro, and lime wedges.
