Description
Looking for a healthy, flavorful one-pan dish you can whip up in under 30 minutes? This One Pan Mexican Quinoa is your answer. It’s a quick dinner recipe packed with plant-based protein, fiber, and bold spices. Perfect for meal prep, easy dinner nights, or when you need satisfying food ideas fast. Loaded with black beans, corn, tomatoes, and avocado, this easy recipe is everything you love about Mexican flavors in one skillet.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1 jalapeño, seeded and minced (optional)
1 cup uncooked quinoa, rinsed
1 cup vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes, with juices
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Juice of 1 lime
1 avocado, diced
2 tablespoons chopped fresh cilantro
Instructions
1. Heat olive oil in a large skillet over medium heat. Add garlic and jalapeño; cook 1–2 minutes until fragrant.
2. Stir in rinsed quinoa; toast for 1 minute.
3. Add broth, black beans, tomatoes, and corn.
4. Season with cumin, paprika, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes until quinoa is cooked and liquid is absorbed.
6. Remove from heat. Stir in lime juice. Top with avocado and cilantro. Serve warm.
Notes
Rinse quinoa before cooking to avoid bitterness.
Use red or tricolor quinoa for a firmer texture and nuttier flavor.
To reheat leftovers, add a splash of broth or water in the pan to refresh the texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One pan
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg