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One Pan Mexican Quinoa Recipe

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★★★★★

4.8 from 67 reviews

One Pan Mexican Quinoa is a vibrant, wholesome dish featuring protein-packed quinoa cooked with black beans, fire-roasted tomatoes, corn, and aromatic spices. Finished with creamy avocado, fresh lime juice, and cilantro, this easy-to-make, nutritious meal is perfect for a flavorful vegetarian dinner on the stovetop.

Ingredients

Scale

Main 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. Heat the aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno, cooking and stirring frequently until fragrant, about 1 minute.
  2. Add quinoa and liquids: Stir in 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 quinoa: Bring the mixture to a boil, then cover the skillet. Reduce heat to low and let it simmer gently until the quinoa is fully cooked and has absorbed the liquid, about 20 minutes.
  4. Finish with fresh ingredients: Remove the skillet from heat and gently stir in the diced avocado, freshly squeezed lime juice, and chopped cilantro leaves for a bright, fresh finish.
  5. Serve: Spoon the Mexican quinoa into bowls and serve immediately while warm.

Notes

  • Rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • For a spicier dish, leave the jalapeno seeds in or add extra chili powder.
  • This recipe is easily adaptable for meal prep—store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Can be made gluten-free by ensuring all canned ingredients are certified gluten-free.
  • Use fresh or frozen corn based on availability; roasting the corn before adding enhances flavor.

Keywords: Mexican quinoa, one pan recipe, vegetarian quinoa, black beans, healthy dinner, quick quinoa recipes, avocado quinoa

Find it online: https://nataliereeve.com/one-pan-mexican-quinoa-recipe/