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One Pan Mexican Quinoa

One Pan Mexican Quinoa: A Bold, Easy, and Healthy Meal

A delicious and nutritious One Pan Mexican Quinoa recipe that's perfect for busy weeknights, packed with flavor and healthy ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Adds richness and aids in sautéing vegetables; substitute with avocado oil for a different flavor.
  • 2 cloves Garlic Minced; provides aromatic flavor; fresh garlic is preferable, but garlic powder can be used in a pinch.
  • 1 Jalapeño Minced; adds a fresh, spicy kick; for less heat, remove the seeds or substitute with bell pepper.
  • 1 cup Quinoa Uncooked; acts as the main protein and grain base, creating a hearty texture.
For the Savory Mix
  • 1 cup Vegetable Broth Adds depth of flavor; can substitute with chicken broth for a non-vegetarian version.
  • 1 can Black Beans Drained and rinsed; increases protein and fiber content; pinto beans or kidney beans can be used instead.
  • 1 can Fire-Roasted Diced Tomatoes 14.5 ounces; provides acidity and sweetness; regular diced tomatoes work as a substitute.
  • 1 cup Corn Kernels Frozen, canned, or roasted; adds sweetness and texture; fresh corn can be used when in season.
For Seasoning
  • 1 teaspoon Chili Powder Offers a mild heat and robust flavor; adjust quantity to taste or substitute with smoked paprika.
  • 0.5 teaspoon Cumin Adds warm, earthy notes.
  • Kosher Salt & Freshly Ground Black Pepper For seasoning, adjust to preference.
For the Finish
  • 1 Avocado Diced; used as a topping for creaminess; can substitute with a dollop of sour cream or Greek yogurt.
  • 2 tablespoons Fresh Lime Juice Adds brightness to the dish; can substitute with lemon juice if necessary.
  • 2 tablespoons Fresh Cilantro Chopped; enhances freshness and adds a pop of color; optional.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add 2 minced garlic cloves and 1 minced jalapeño, sautéing for about 1 minute until fragrant.
  2. Stir in 1 cup of rinsed quinoa along with 1 cup of vegetable broth, 1 drained can of black beans, and 1 can of fire-roasted diced tomatoes. Mix in 1 cup of corn kernels, 1 teaspoon of chili powder, and ½ teaspoon of cumin.
  3. Bring to a rolling boil, then reduce heat to low and cover the skillet. Let it simmer for about 20 minutes until the quinoa is cooked through and the liquid is absorbed.
  4. Once cooked, remove from heat and stir in 1 diced avocado, 2 tablespoons of fresh lime juice, and 2 tablespoons of chopped cilantro.
  5. Spoon the One Pan Mexican Quinoa onto plates and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 60mgIron: 3.5mg

Notes

Rinse quinoa before cooking to eliminate bitterness. Store in airtight containers for easy meal prep and enjoy hot or cold.

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