Name: One Pan Mexican Quinoa Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
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

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Introduction

This One Pan Mexican Quinoa is a delicious and healthy meal that’s packed with vibrant flavors and easy to prepare. Combining protein-rich quinoa with black beans, corn, and a zesty lime finish, it’s perfect for a quick weeknight dinner or meal prep.

The image shows a close-up of a colorful quinoa salad mixed with black beans, corn, diced tomatoes, and small pieces of green avocado, all combined in a single textured layer. The quinoa is light brown and fluffy, while the beans are shiny and black, and the corn is bright yellow. Diced tomatoes add red patches throughout, and avocado pieces add a soft green touch. A wooden spoon with a smooth light brown handle is scooping up a portion of the salad from the middle, highlighting the different ingredients and textures closely packed together. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Step 2: Stir in quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste.
Step 3: Bring the mixture to a boil, then cover, reduce heat, and simmer until quinoa is cooked through, about 20 minutes.
Step 4: Stir in diced avocado, lime juice, and chopped cilantro.
Step 5: Serve immediately for the best flavor and texture.

Tips & Variations

For added protein, try stirring in cooked shredded chicken or crumbled queso fresco before serving.
Use vegetable broth with low sodium to better control the saltiness of the dish.
If you prefer more heat, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
Swap black beans for pinto or kidney beans for a different flavor profile.

Storage

Store 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 broth or water to keep the quinoa moist. Avoid adding avocado before storing; instead, add fresh avocado when serving.

How to Serve

A close-up of a blue cast iron pan filled with a mixed dish, showing several layers: a base of small, round, tan quinoa grains, scattered black beans, and small cubes of bright green avocado evenly mixed throughout. There are also yellow corn kernels and small diced pieces of red tomatoes adding vibrant color. The mix has some green herbs sprinkled all over, giving a fresh look. The pan is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and plant-based ingredients throughout.

Can I use white rice instead of quinoa?

While you can substitute white rice, cooking times and liquid ratios will differ. Quinoa cooks faster and adds a unique texture and nutrition that complements the dish well.