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One Pan Mexican Quinoa
5 from 801 votes

One Pan Mexican Quinoa

One Pan Mexican Quinoa incorporates quinoa cooked with a blend of garlic, jalapeño, black beans, fire-roasted diced tomatoes, and corn in vegetable broth with chili powder and cumin. The cooked quinoa is then combined with fresh avocado, lime juice, and cilantro for a flavorful, lightly spicy vegetarian main or side dish.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Course: Main Course
Cuisine: American, Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 jalapeño minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes fire-roasted
  • 1 cup corn kernels frozen, canned or roasted
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 avocado halved, seeded, peeled and diced
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons cilantro fresh, chopped leaves

Instructions

    Cup of Yum
  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  3. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  4. Stir in avocado, lime juice and cilantro.
  5. Serve immediately.

Notes

  • This recipe was adapted from Cook Like a Champion.