One Pan Mexican Quinoa
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.
And that’s exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.
Now who said healthy food has to be boring?
One Pan Mexican Quinoa
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
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 oz) 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
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Directions:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.
Notes:
Adapted from Cook Like a Champion
Did you Make This Recipe?
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Delicious! We have made this twice this week and the leftovers are even better than the day you make it. So quick and easy and delicious!
I have made this so many times but I’ve never left a comment on here. This is the best quinoa recipe and all easy! Turns out delicious every time!
I LOVE this recipe. I used to make a similar dish with rice, but now I love using quinoa. I substitute green chiles for the jalapeno to add more flavor. I also add a little onion and green pepper if I have it. Yummy !!
I loved this dish. So tasty and no fuss preparation. And a light, healthy meal.
LOVE this recipe. I used to make a similar dish with rice, but now I love using quinoa. I sub the jalapeño for hatch green chiles to add more flavor. I also throw in some onion and green bell pepper when I have it. Delicious!!
Can’t count how many times I’ve made this over the years. Thanks for the simple, delicious, healthy recipe. I don’t think I could live without it.
I freaking love this recipe. I am so glad I know how to do more with Quinoa!!! Thanks for sharing it.:-)
This recipe sounds delicious.
I’m going to make this recipe very soon. It calls for alot of ingredients, but it seems very easy to make. I can’t wait to try it !
I have been making this at least once a month for more than a year now and black beans and fire roasted tomatoes have become staples in the pantry. I sometimes add leftover chopped bell pepper or onion just to use them up but make no other changes to the recipe. There are not enough superlatives to describe how much I like this recipe!!
The only thing I added to this meal was onions. It was phenomenal! Make some point don’t miss me a bit.
Love this recipe! Added cayenne and onion.
Made with sautéed veggies and cold with previous cooked quinoa great both ways
This is now a staple in our house Because of how tasted and easy it is. Highly recommend adding a fried egg or any egg with a runny yoke. It give a bit more protein as well as the yoke mixes beautifully with the dish!
This dish is AMAZING! I have made it often by the exact recipe but last night I decided to chop up some red onion and yellow bell pepper and sauté with the garlic (we don’t do jalapeno’s) and WOW!!! SO, SO GOOD! I especially like to make a pan of this early in the week because there is plenty left for quick & tasty work-lunches for the rest of the week.
Awesome recipe. My fave quinoa recip
Was very good and tasted even better when reheated the next day
I haven’t made this yet, but it sounds fabulous I love quinoa. I’m looking forward to making this, I have used quinoa for my spaghetti sauce instead of spaghetti noodles and its great so I’m sure this will be just as good.
I almost never leave recipe reviews, though I rely on them. This recipe was so good, I had to. The leftovers were just as good reheated, especially topped with a couple of scrambled eggs.
Just made this for lunch with chilled shrimp. Very good. I think next time I will add some Tabasco and cook in the shrimp.
We were looking for a way to make quinoa edible. This cinched it.
Cooking this for my 2nd time right now. I had never even cooked Quinoa in my life. This recipe is amazing! Thanks for sharing
I use this recepie as a base for a meal. the flavours in it compliment adding other vegetables and even meat. It is amazing
I love this meal! Super easy to make! Can anyone tell me if it’s freezable?
Made it once before. This time added some red & yellow chopped peppers and used 1 tbsp chilli powder and and 1 tsp of cumin. Gave it a little more flavor.
Inexpensive, quick, delicious meal! All ingredients that people typically have on hand. Thank you!
Quite good. Made as is but did not put cilantro (husband hates it) or avocado in it. Instead I served homemade guac on the side. For those who don’t like quinoa, neither did I, but I found that if I rinsed it VERY WELL, I did like it. Unrinsed?
This was one of the most delicious meals I’ve ever eaten. You can do so much with this and it’s nutritious. Because I just used Rotel, I added a cup of broth. Onion and red pepper were also sautéed in butter before being served with sour cream, salsa, and Tostitos. Thank you very much
I probably left a review for this sometime in the past; suppose I’ve made it maybe 40 times more n the past 6 years or so. It’s so easy amd everyone in the family loves it. It is also an awesome meal when camping: use canned veggies if car camping, dehydrated is backpacking.
This is an excellent choice if you’re trying to eat a low FODMAP diet, to help with digestive issues. Because I can’t have onions or garlic on this diet, I used garlic-infused olive oil. I also left out the corn (personal preference). Followed the rest of the recipe as is, but didn’t add the avocado, lime and cilantro until the next day when I warmed up leftovers. And I couldn’t resist adding TexMex cheese on top! Fabulous meal and very filling!
Yum! This recipe is delicious and versatile. I followed the recipe base but added some veggie crumbles and a bell pepper. I added more of the seasonings based on personal preference. Topped it with some shredded cheese and a bit of sour cream and devoured it. I will definitely be making this again!
This is so easy to throw together on a weeknight. We usually make fajita meat to go with it and boom- full meal. I use this recipe ALL THE TIME.
This is a really delicious easy, healthy recipe that I’ve made for potlucks, dinners, and meal prep. Thank you so much for sharing this recipe from the bottom of my heart and my full and satisfied stomach.
I haven’t made this yet but sounds delicious. Not a big fan of quinoa. Could you use couscous?
I would give this a try and think about using it for spaghetti sauce, I do that and I love it, also try rinsing the quinoa before using it, that might help with the flavor.
Quinoa is the best food I have ever come to known, this is highly rich in protein. before reading your blog I ate quinoa in the normal way but now I got a good quinoa recipe and I will try it, Thanks for sharing a wonderful recipe which is very useful and most people just missed it, but you helped a lot. Subscribed your blog.
This is so incredibly good. When making it for the second time I added a higher amount of spices and added a bell pepper. The quinoa turns out perfectly cooked.
This was easy and damn delicious for real. I cut it in half because I’m one person but it will be in rotation.
I honestly wasn’t looking forward to making this. I just wanted something healthy. This was so good! I added some cheese after it was done which took it to another level but it was great without it. So easy! I’ll definitely make again!
Each of us added 1/2 teaspoon extra seasonings and vegan meatless gluten-free meat substitute. I absolutely loved it! Oh my God, wrap them in corn tortillas! Definitely one of my favorites now! My sincere thanks go out to you!
This is such an easy, flavorful dish that is filling without being heavy. Perfect for lunch or meal prep. I’ve made it a few times, and the most recent time I didn’t have vegetable broth on hand so I used water with a few extra spices to compensate (garlic powder, onion powder, extra salt and pepper). It still turned out perfectly. Thanks so much for this recipe!
Amazing!!! WOW!!! Each of us added 1/2 teaspoon extra seasonings and vegan meatless gluten-free meat substitute. I absolutely loved it! Oh my God, wrap them in corn tortillas! Definitely one of my favorites now! My sincere thanks go out to you!
I have a package of dry quinoa. Would you cook that first and then add it in to the recipe and simmer it for 20min?
No, add the raw rinsed quinoa and it will cook in the stock and all the other ingredients. The beauty of one pan recipes.
Looks Damn Delicious! Making this soon. Might to a red wine reduction with onion, garlic, red pepper and butter instead of vegitable broth and use diced green mango instead of jalapeños.
Mmmmmmmmmm!
Curious how that turned out? You made me think of trying that with beer.
We make this dish at least once a month. We love it! We put leftovers over spinach the next day.
Also another vote for how great this recipe is – really delicious, healthy, low cost and a big hit with the family.
This was one of the best dinners ever. You can do so much with this and it’s healthy. I added a cup of broth because I just used rotel. I also included onion and red pepper with sour cream, salsa and tostitos with serving. Thank you so much for this new exciting and even good for you recipe!
I first made this probably 5 years ago and it’s a staple in our families rotation – wife and ALL the kids love it. It’s also a great camping meal – requires only one pot and 100% shelf stable ingredients. I’ve even made backpacking with dehydrated beans and veggies.
This is very good…I was skeptical but it’s become part of our monthly rotation. The only amendment I would make is to drain the tomatoes first otherwise you will be cooking for hours. I am also not keen on hot avocados so I just serve it on the side.
I’ve been making this recipe for at least 2 years now and never left a review, so here it is!
This meal has been one of my go to meal preps- so full of flavor but not heavy and full of good for you ingredients. I always add shredded chicken and sub the tomatoes for salsa (we don’t usually keep tomatoes in the house). I choose salt free everything when possible: black beans, broth, etc., because I’m paranoid about heart health. Top it off with some queso if you have it on hand and feel like splurging the calories!
Anyways..to anyone thinking about making this dish, DO IT! And thank you for sharing this deliciousness with the world, it’s a tastier because of it 🙂
So yummy!!! I’ve made it a million times. My go to! I’ve shared with many friends/family. They all love it!
I am pleasantly surprised by how much I am enjoying this. It is filling yet not a challenge to eat two helpings. I did not have the tomatoes suggested, so I used salsa, but this will be a go-to lunch for me from now on (on a side note: I will be buying canned tomatoes now that I see how versatile they can be.) Thanks!
Just made this for dinner and loved it! It was so quick and easy to make after work and ingredients are all easily accessible. I halved the recipe as I was just cooking for myself for two dinners and it turned out fine. Next time I will add red bell peppers and a bit of cayenne pepper to spice it up. Will definitely be making again!
I’ve been making this for years and it’s become a staple. I amp up the spice s bit and over the years have added tofu, tempeh, extra veggies, extra beans and it never fails to satisfy. It will not disappoint
My first try at quinoa. Liked it a lot.
Definitely my favorite easy dish to make. Been cooking this pretty often since last fall, so I figured I better chip in and leave a review!!
I usually use a little extra garlic and a lot of extra peppers and always double the recipe! Makes great leftovers and keeps me fed throughout the week. Sprinkling a hefty pinch of shredded cheddar over a bowl of this makes it gooey and all the more comforting. It was a hit at Catan night with my friends!
It’s amazing. Today I tried this recipe and I am loving it. Thanks for sharing.
This was so so delicious and ridiculously simple and quick to make!
comes out great every time I make it! It’s also amazing for meal planning and easily keeps in the fridge for a week.
This was easy and so delicious! i have a question that i don’t see addressed in any other discussion – is it assumed that you seed the jalapeno pepper when the directions only say to dice it? I did seed the jalapeno but wondered if i was missing a heat level doing that?
So I think that the vegetable broth should be 2 cups. I know that quinoa typically is a 1 to 2 ratio and since this recipe calls for one cup of quinoa, 2 cups of a liquid would be needed. That’s what I did, and it turned out okay.
Will, the undrained tomatoes provide enough liquid in addition to the broth to cook the quinoa. You don’t need a 2nd cup, though of course, if you liked it that way, there’s nothing wrong with adding it.
SO DELICIOUS! I was a bit skeptical once I got all the ingredients in the pan. But, this was beyond delicious! We served ours in tacos with cheese and sour cream. I will be making this again!!!!
loved this recipe, makes loads and tastes amazing
Our family really enjoyed the taste and the fact that it was a more of an “alkaline” healthy recipe. We grated jalapeño cheese on top this time – a nice finishing touch. It melts naturally on top when the entire is hot out of the pan.
Suggestion: We grated jalapeño cheese on top this time – made all the difference. It melts naturally on top because the entire is hot.
A healthy and very good recipe using one pan. Suggestion: We grated jalapeño cheese on top this time – made all the difference. It melts naturally on top because the entire is hot.
I never leave reviews but had to for this recipe! Incredible. So easy and delicious, thank you for bringing it into my life!
This has been a weekday staple for me for a number of years, it is delicious, easy and healthy!
I tend to use normal tinned tomatoes and add extra spice rather than fire-roasted. I also tend to use jarred pickled jalapenos as they are much easier to find where I live. Otherwise follow the recipe and its perfect!
Do you drain the liquid from the diced tomatoes or add the liquid?
I use this recipe for meal prep. It keeps and reheats beautifully. Jalapeños would be too spicy for me, so I use a can of tomatoes with chilies. I’ve made it with and without the liquid from the can, and haven’t had any problems. I’d say it’s spicier if you don’t drain the can. I’d also recommend draining the cans if you’re putting 2 cans of tomatoes with chilies in, but your pan might be larger than mine is.
I love this dish. So easy to make and so flavorful.
This was a quick and packed of flavor meal. My family devour it. Loved the combinations of vegies with the cilantro and lime. It will become a staple in our house. THANK YOU!
Another brillantly easy, fast recipe that my family loves. So far this week we’ve had pineapple fried rice, avocado pasta, thaï chicken basil bowls, and this. Each one has been damned delicious! Thank you so, so much for solving the recurrent “question qui tue” ( the deadly question) for me!! I love how diverse your recipes are, everything from many différent types of Asian to Mexican and Italian, and standard American comfort food! Even better, the ingrédients are all easily available at any groccery stores with a reasonable international foods section ( and often don’t even require a trip to the store if you have a well stocked pantry and fridge)! And the cherry on the cake is the speed and ease with which the meals can be prepared! THANK YOU!!
Eagerly anticipating tonight’s easy chicken tikka masala!
I really enjoyed this! Definitely best with the lime juice and cilantro. Do you think this could be frozen for future meals?
I’m going to try this recipe with the sole purpose of freezing it! I’m going to leave out the avocado, but add everything else as called for. Wish me luck!
I’ve made this before and it is very good! I prepped it tonight for my lunches next week and didn’t realize I was out of quinoa! I made it with brown rice instead and followed everything else in the recipe. It looks good, so hopefully it’ll taste good too!
So good and quick to put together. I’ve made this twice. I didn’t have black beans on hand the last time so I used pinto beans. Came out great. This recipe will definitely stay in rotation.
This was so good!
This is a great recipe that can be adapted to suit your tastes. I doubled the recipe to make more leftovers. I used one can of corn, one can of black beans, one can of kidney beans, and one can of garbanzo beans. I also added an onion which I cooked with the garlic and jalapeno before I added the other ingredients. I ended up using more vegetable broth than the recipe called for (I used 3-4 cups).
I am going to make it again this week. This time I think I am going to add some taco sauce that another reviewer recommended and I will probably add a little more of the spices. I was trying to make sure it wasn’t too spicy for my family, but it really wasn’t spicy at all. I’m also going to cut up a bell pepper and cook it with the onion, garlic, and jalapeno.
Even my teenage daughter, who claims to hate quinoa, loved this recipe. She ate it several times. We think it tastes even better when it is reheated.
Liked it after I added some chopped onion and cooked it into it, along with taco sauce and a sprinkling of cheese. I guess that may blow away some of the health benefits, but just didn’t love it until I made these changes. Made a great salad topper and base for nachos.
Excited to make this recipe, looks delicious. Does anyone have any tips to making this in the instapot? Time and which setting? Thank you, Christina
Hi Christina, I cook it in my ninja foodi pressure. I seare/saute garlic in olive oil and roasted my quinoa with it for like 2 minutes and added all the ingredients with 1 cup vegetable broth and PC it for 1 min and natural release for 7 min and I release the pressure after that. It came out perfect.
Now this is REALLY intriguing. Sounds like dinner tomorrow!
We made this tonight with only a couple slight changes. We added a can of garbanzo beans and some fresh spinach. It was delicious!
Made this for the 2nd week in a row and my family loves it. Great for meal prep. Quick, simple, and full of flavor
I make this a lot it is delicious nice vegetarian dish…I like to spice it up so I add extra cumin and two tablespoons of chili powder. When I serve it with sliced avocado fresh cilantro some crumbled blue tortilla chips and Frank’s hot sauce.
The next day or with the leftovers I add an egg and turn them into Patty’s fry them on both sides till crisp and serve them in a bun. I will however since I just read stuff it in a pepper not a bad idea this is a very good recipe and can be played with!
Made this last night and it is going to become a regular dish for sure!!! Might add more peppers next time:)
This recipe has become a delicious lunchtime life saver in my household. It is packed with flavor on it’s own but can also be decked out with a variety of toppings. Thanks so much for this recipe; I highly recommend it!
This was delicious! I served it in tortilla bowls just to be fancy.
I had high hopes for this recipe & it did not disappoint! I give it a 10/10 – will definitely be making this again. I did change a few things about the recipe & I’m not vegetarian so I added shredded chicken to the mix once it was done cooking for some extra protein. I used water with a little chicken bouillon mixed in instead of vegetable broth since I didn’t have any on hand. I also used a can of ‘diced tomatoes with green chiles’ since I had one in my pantry & I added some extra diced jalapeños to the mixture + a good amount of cayenne pepper (I’m 39 weeks pregnant & trying every trick to induce my labor so I went a little crazy with the spiciness). I only ended up letting it simmer for about 12 minutes, not sure why but the liquid absorbed very quickly & the quinoa was cooked all the way through so I had to take it off the stove early. Once it was done I stirred in some left over shredded chicken from taco night. Sadly I didn’t have an avocado so I went without it. I am now completely obsessed with this dish & I’m sure it’s just as good if you follow the exact recipe. Thank you so much for sharing!!!
First off 100% real person if you were wondering. Secondly this is an amazing recipe. Seriously give it a shot
I have not even made this recipe yet but I am giving it a 5/5 because you didn’t write out your entire life story before the recipe. Thank you. Looks delicious, will make it tonight for dinner!
My vegetarian daughter came to visit so I made this. It is super easy and so delicious. I’ve made it again after she left. It’s perfect by itself or with a salad. Just add some shredded cheese and some sour cream and some tortilla chips! My meat loving husband even gives it a thumbs up. Very filling too!
I actually did not have beans and avocado! So I made it without and had a bigger can of tomatoes.
Even without those ingredients this recipe was absolutely bomb! So easy to make to, will def make this more often.
So, so good! Adding this to my go-tos. I came across this while trying to find recipes for stuffed bell pepper filling. I used about half to stuff bell peppers (added ground turkey & melted cheese on top!) and ate the rest by itself. Great both ways 🙂
Delicious!
It is actually delicious. I have eaten it chilled from fridge and warm of course from microwave. It is completely good for lunch, dinner, or when I’m in rush and I haven’t eaten anything all day. It is refreshing and satisfying. Sometimes I add lots of kale and/or spinach after the onion, before the bell peppers. I like to see greens in my food. I have tried both separated paprika or chilli powder, and it tastes good; careful with the amount of chilli powder haha. As well different spices. I have cooked this meal several times since Summer 2019. No regrets, and I do recommend it a lot.
I think i put some extra water in this dish as mine was a little watery after cooking it
I plan on making this soon, but I had one question. Why only 1 cup of broth? Typically with quinoa it’s a 2:1 ratio liquid to quinoa. It looks amazing, and I can’t wait to try it!
Thanks in advance!
I just made this following the exact recipe. It came out perfectly. I was wondering the same thing as you but the added ingredients must give enough liquid to make it work. It was delicious.
Great dish! Easy and delicious!
This was delicious and easy to make! Took an additional pan but we had it with an over easy egg on top for a little something extra and then drizzled with some Valentina hot sauce!
I just made this, I wanted something tasty and healthy. It was easy to make and delicious, I served it with salad and a few tortilla chips. I will be adding this to my regular dinners. Thank you for the recipe. 🙂
Surely would like to know steps to make in an instant pot! Love your recipes!
This was better than I thought it would be. I dont like kennel corn so i switched it out for just a little chickpeas, not even a whole can. Also, i made guacamole on the side which made it 10xs better.
This is awesome. We used chicken broth in place of veggie stock. I tossed in a few peppers and an onion & added a little different twist to the seasonings. GREAT base recipe!! SO SO GOOD.
I have been making this for several years now, for my vegetarian kids. I always double the recipe, and we will eat this until it’s gone. It is delicious ! Filling and you won’t miss the meat. I am on low sodium, so this is perfect. Add a little cheddar and tortilla chips, even better. I sometimes add a sliced zucchini to it before cooking, makes a nice addition, adding a veggie. Thanks for your delicious recipes!
We made this with the addition of mushrooms and bell peppers The seasoning was was great!
LOVE this recipe!! Thank you for sharing!
I’ve made this numerous times and it is so amazingly tasty. SO GOOD!
Great base recipe! I used chicken broth, added shrimp and omitted the corn.
I like it!!!
I have made this a lot, but am not making it for Parent-Teacher conferences at my daughter’s school. What is the best way to make this in advance and serve a day later? Serve Cold? Keep the avacadoes separate? Any thoughts are appreciated.
I always double the ecipe and reheat the next day. It’s just as good the next day.
super quick and delicious, even for an amateur cook like me. i subbed the tomatoes for salsa since that’s what i had on hand. just needed to add an extra cup of water/broth, but the result was still great.
Delicious
So easy and delicious..it is definitely on our ‘Must make again’ list. Served with a spicy crusted salmon. Fantastic. I didn’t have roasted tomato (which would have been even better) so only used regular diced tomato. Still, it’s keeper!
I made this tonight for me and my son as we like to do meatless Mondays and it was great! Followed the recipe exactly with ONE exception. As I’m dieting, I substituted the quinoa with cauliflower rice to make it lower calorie. We did add some low carb tortillas which made it even more of a meal. It had just the right amount of heat. I included Sriracha sauce and some cilantro lime garlic sauce on the side, but this was great on its own and those extras were unnecessary and went unused. Thanks Chungah for yet ANOTHER fantastic recipe!
I saw all the great reviews and was afraid that my expectaTions will exceed the result, but result was perfect, the reviews are so good because this dosh is amazing. I subbed black beans for white chickpeas (garbonzo) as I only had dry black beans and was too hungry so needed to cook this asap, I also did not have chilli powder so I used chilli flakes ans used chillies instead of jalapeño, I will go more spicy next time but That’s just me, otherwise the taste is perfect for everyone.
Thank you so much, this is a gem as I had been looking for a good quinoa recipe like forever and was fairly sceptical until I tasted it, so glad I went through with it now this is on my favourites list.
This is amazing i have to try this recipe
Amazing recipe!!! The only thing I did different was add the roasted tomatoes and roasted zucchini in after (while the quinoa was cooking I threw the. tomatoes and zuccini into the air fryer). I also used a black chick pea as I didn’t have any pre-soaked black beans on hand. Amaaazing! And guess what else we did, we threw it into a wrap and it was diiiiivine!! :). Thajk you for the recipe. I love that it;s one pot and also that we don’t have to cook the quinoa separately!
We make this recipe often! It is filling and is a great fall food.
SO good! I’m not a good cook but even I could easily handle this recipe. I cut the amount of the spicy ingredients but it was still a little spicy for me (I’m very sensitive) but so delicious. Next time I might try subbing in onion for jalapeño to tweak it for my needs, but I’ll def make this again!
Loved it! Easy a quick recipe!
This is a great, delicious dish! I am so happy to have found it and it is in regular rotation at our house (I’ve also shared it widely and it is universally loved :-). I add more lime juice and often add chopped red and orange peppers. As others have noted, easy to make and only one pan to wash is appreciated.
My husband and I have made this before, and tonight we are making it again! It’s so good even our one year old loves it!
Damn delicious!
Was looking for inspiration with quinoa, and found it in this dish. Easy to make and so tasty.
Its literally damn delicious
My 22 year old vegan son made me this recipe it was tasty and like chili and the quinoa added a nice flavor and texture.
Has been a family favorite got to for years now! We love it! I do add a couple tablespoons of jarred jalapeno juice and double the spices. Also green onions at the end is
This is very tasty and so easy to make!
Pure deliciousness! Didn’t change a thing . Next time I’ll put the avocado on the side because it’s not a pretty color for left overs.
I feel like I should leave a review because I eat this all the time! I keep all of the pantry ingredients on hand usually and it’s yummy even without the fresh ingredients. I try not to eat meat every day and this is one of my favorite vegetarian meals!
Very good.. but added more broth and had leftover chicken added some to it… amazing…
This is such a flavorful meal that is simple yet delicious!
Perfect as written, easy to mess with if you want, enjoyed by vegans and meat-eaters, and super easy with not having to watch it and one-pot cleanup. My favorite recipe, and favorite of those I pass it along to! This was my first recipe from Damn Delicious: gateway recipe for sure.
I used low sodium everything and replaced the jalapeños with a small can of diced green chilies. I also did not have chili powder so I used the same ratio for cayenne pepper. It was too spicy for some members of my family but I thoroughly enjoyed it. I tripled the recipe so I would have enough for two more meals (big mistake). Should’ve simply doubled as there is about 4 pounds of Mexican style quinoa sitting in my fridge atm. Definitely can’t have that over two meals on my own. Supe super super good. I’m actually really looking forward to the leftovers and hopefully I can give some to a neighbour! 5 Stars!
This pan quinoa was a hit with my family. Typically not everyone likes quinoa dishes but this one was the exception.
I’ve literally sent this recipe to everyone I know. SO GOOD!
My family thoroughly enjoys this recipe!
I typically cook a pound of beef, and season it, adding it to the whole mix. It helps it stretch and it it’s so yummy!!
Hello,
While the recipe did turn out pretty good as directed- please please please indicate in your recipe instructions to wear gloves before chopping the jalapeno. I had to learn the hard way since i’ve never cooked with one before.
best,
burning, tingling hands reader.
I can’t tell you how many times this recipe has saved me. Lunch or dinner made SOOOO easy with literally ONE pot. Thank you, thank you, thank you!
I think I forgot to give this recipe the five stars it deserves (with my review I just gave). Please add five stars ⭐️⭐️⭐️⭐️⭐️
Amazing and easy! I’ve made this so many times. Sometimes I add diced and baked sweet potato if I happen to have some. It is so good! This is the only recipe I’ve found so far where I actually really enjoy quinoa. Thank you!
Making this tonight for about the 30th time over the last few years. I usually double the cumin and halve the chilli powder, as Australian chilli seems to be a lot hotter than American. I also leave out the cilantro to save money unless I happen to have some, and while it’s definitely a little less amazing without cilantro it’s still one of our favourite meals. Cheap, healthy and delicious. Can’t ask for more than that.
Joshua, the chilli powder referred to in US recipes is a blend (I learnt that the hard way after making a dish with 2Tbsp of cayenne powder!). You can either make your own blend (there’s some great recipes online, or buy the Masterfoods Mexican Chilli Powder Blend. It’s in a jar with the other Masterfoods spices and available at most Woolworths and Coles. Obviously you’ve already adapted this recipe to suit your tastes, but I thought I’d let you know in case you make other US recipes that contain Tbsp of chilli powder as you’d miss out on the flavour if you just use straight chilli powder.
Adding on to what Elle said, you can also find Old El Paso brand “Spice Mix for Chili” in Australian stores. This is what American recipes mean when they call for “chilli powder”.
I literally make this every week, I love it so much!
I tried making this recipe twice. The first time it took a couple of two a week to polish it off, forgetting the minced jalepeno. After including it (and fully cooking the black beans*) it only took us (2 people) to finish the pan in one night! It was so damn delicious!
I have made this at least 20x. I use taco seasoning in place of the individual spices and it is FABULOUS. I cannot get enough of this. I have added steak and chicken. All just fantastic.
You’ll need more stock or water, I’ve found, to cook down the quinoa but that’s nothing. I love this. Thank you, thank you!!
Cooked perfectly. Served first portion with tuna and jalapeño patties. Delicious and warmed up second portion the following day.
Scrumptious!! And, easy to make.
I love how simple, quick and healthy this is! I saute onion and bell peppers with the garlic and I don’t use jalapenos or cilantro and it tastes wonderful! I’ve even put ground beef in it for a heavier meal and it was delicious. This is a very versatile and forgiving recipe and one of my go-to favorites! Thank you!!!
Just made this during the quarantine. It was easy and delicious just like all of your recipes that I’ve tried! The only thing I omitted was the avocado (not a fan).
Lovely this. I used baked beans in replacement of the black beans too! Whatever I had in the house. Paired with a pan fried tuna steak it is delicious!
Delicious and easy too.
This recipe turned out perfect! I cooked some white onion and green bell pepper before adding the rest of the ingredients to the pan. It’s delicious on its own or wrapped in a tortilla with some cheese.
This is one of our go to recipes when looking for a fast and healthy meal. It has made its way into our monthly recipe rotation.
We haven’t had to change a thing except omit lime or avacado when not on hand, otherwise the rest of the ingredients are part of our regular pantry items.
Delicious and quick! My meat loving husband loved it as well.
I made this quarantine style, with what we had on hand. Baked beans instead of black beans, salsa instead of tomatoes, an onion instead of jalapeño. Pretty dang good—a little sweetness from the beans. ♀️ Better than a plain can of baked beans, guys!
Wow this was delicious! I couldnt find fire roasted tomatoes in the store so I substituted a can of chili flavoured stewed tomatoes. I didnt add beans because my fiancée doesnt like them. I also didnt add the lime juice or cilantro because I realized I didn’t have them. Still came out sooo delicious!! I topped this with ground beef that I had made separately (spiced with homemade taco seasoning). I feel like this might also be good with a dollop of sour cream on top! Will definitely make again. Loved that it was one pan and so easy. Thank you!!!
Delicious, easy and quick!
Looks great!
Just made with little different ingredient, great success! Thanks
Very delicious and easy to make.
Thank you
Thank you for this recipe it seems very delicisous I’ll try it
This recipe is very quick and easy to make! A plus side is that it adapts well to seasoning it however you like. The only change I would suggest is adding a tablespoon or so of light cream cheese on top – it really brings everything together!
So yummy. The avacado is the like the must needed garnish to sweeter up this salty/savory dish. I added a little bit
More garlic and adobo all purpose seasoning!
I have been making this often for several months. SO quick and easy and incredibly tasty and delicious!!! Can increase spice level or not. Terrific for last minute meals. It is a regular in our house. Much appreciated
I made this for my son who is vegetarian. The whole family enjoyed this recipe. The changes I’ve made is… I sautéed green pepper & red onion with the garlic. I will definitely make this again! Thank you for sharing.
This has been my go-to quinoa/easy/fast/delicious/re-heatable recipe for at least three years! Thanks for a great recipe!
Holy Cow , this is amazing. Added “Monkey and Me” Cilantro Lime Sauce, because I had some leftover and no other fresh cilantro. I want to eat it every day for the rest of my life!!! Also it is zero Weight Watchers Points on the new purple .
Pat, how can it be zero points with the olive oil and avocado?
When you split 1 tbs. of olive oil and a small amount of avocado into 4 different portions it 0’s out in points. If you eat more of it that just the 1 portion it may wind up being a couple of points, but not much more than 2 or so.
Excellent. It’s one of my favorite go to recipes. Thank you
Easy. Fast. Nutritious. Delicious. Simples!
great easy recipe!
what is serving size though?
An amazingly simple to put together yet absolutely delicious dish!! Great for a weeknight meal and will definitely make it again! Thank you!
So many good reviews and they aren’t exaggerating!! I make this at least once a week, and often double it… Which makes a LOT, but somehow it’s never enough. We love to throw leftovers into a tortilla over spinach or arugula and make burritos for lunch. I share the recipe with everyone.
I made this for guests who are eating a plant-based diet these days and it was a big hit with everyone! It was also delicious the next day, eaten cold as a quinoa salad with a squeeze of fresh lime to wake up the flavors.
This is my all-time favourite recipe… ever! Honestly, if I had to pick one meal that I’d eat every day for the rest of my life, this would be it. This is the recipe that I always use to introduce my friends and family to damn delicious! Super easy to make, beautiful colour presentation, and the flavour is perfect. A Mexican fiesta in your mouth! I’ve also made this to bring as a hot appetizer to potlucks. Instead of scooping into bowls, you serve it up with taco chips – the zesty lime taco chips are amazing with this recipe. As a meal or as an appetizer, you can’t go wrong! The only thing I change, is I use handfuls of cilantro instead of just 2 TBS (love my cilantro!) and I skip the cumin because it’s not for me. Easy recipe to tweak to your personal preferences! You can’t go wrong!
made this recipe last night, and it was a hit! my grandmother absolutely loved it and told me that i NEED to make this every week. i love these recipes and the family does too. they are very flexible, quick, and easy!
We love this recipe. We toss a whole can each of corn, kidney beans, black beans and then two 10.5 cans of rotel tomatoes. We make this into mini burritos for my two year old. One of her favorites!
I live by myself and cooking is not my forte. This has made it’s way into my regular meal-prep rotation fast and easy to make but also super tasty… I love it!
I like to make potatoes wedges and make this into a nacho type thing… the potatoes being the “chips” and the quinoa being the chili.
So flavorful and easy! I added an extra cup of veggie broth and it was amazing. The family agreed to put it in our rotation, and wished we had tortilla chips. Very versatile.
This is one of our go-to super easy, super good, super quick recipes. A few years ago, I decided to slowly but surely start eliminating as much meat from my diet as possible. This recipe was one of the first I stumbled across, and it has become one of my absolute favorites. My husband refers to it as “the yummy quinoa with the beans and corn and avocado in it” and he actually requests it from time to time! I like to meal prep on Sundays to have quick microwaveable meals during the week. This recipe holds up really great – even the avocado! – and I usually will make 6 meals instead of 4 if I divvy it up evenly and add another protein. We love it!
I like this recipe, but you should add to rinse the quinoa first! Not all is pre-rinsed and some people react badly to the saponin, as well as it will taste bad
Looks great, so colorful.
Omg! So yummy! I follow the recipie to a T and we get several meals out of it. Even my 2 year old loves it. I just love the fact that it’s basically a complete meal that happens to be vegan and iss soo delicious! Good job to the chef.
This dish was absolutely delicious, and very filling. I added mushrooms and onions. The sour cream was excellent on top.
So delicious!!! The lime juice at the end adds the perfect zing. My son added some hot sauce, too. Will definitely add this to my dinner line up.
I’ve been making this for years, love it so much. But I definitely have to use twice the amount of broth. I also feel like the chili powder taste is really strong? Still, super yummy, and it will remain part of the rotation.
SO easy to make and SO delicious! One of my new favorite recipes.
GREAT dish
I Love it. Made it 2x already. Mski g again today. THANKS
Great flavour and very easy! However, I thought that 1 cup of broth was not adequate for cooking 1 cup of quinoa (and the can of tomatoes didn’t include much liquid). Am I missing something? I added 2 cups of broth, and it worked out fine!
This is a hit in my house for flavor and ease of making. I love how fast it is to prepare but the flavors are top notch! It’s great that it is customizable as well, my husband hates avocado so I add cheese to his and my daughter cannot have cheese so she gets his avocado!
Made this today and it is so good!! Very easy to make with wonderful flavors. I’m glad I have enough ingredients to make a 2nd batch!
My husband discovered this recipe for me a few months ago. I make a double batch on Sunday and love having it ready to go for lunch meals. A few times, I’ve used jarred salsa in place of the jalapeño and canned tomatoes. I also use Better than bouillon instead of veggie broth. On occasion I do add rotisserie chicken but mostly enjoy it on it’s own. Lately, I’ve been enjoying it as nachos or tacos. Thanks for the recipe ! It is in fact #damndelicious !
This is an easy recipe! I substituted garbanzo beans for black beans and rotes for the tomatoes and jalapeño because I didn’t have the right ingredients. It was delicious!
My daughter sent me the link for this recipe, and it has been my favorite ever since! I am a flight attendant and pack my food for a 3 day trip. This travels well, even after freezing, and is a delicious side, or stand alone dish, (it’s even great cold). I always bring extra for the rest of my crew, and pass along the recipe. They always love it, and I’ve received many thanks and pics of their take on this simple but amazing dish!
I love this meal.!! Was ganna cook it again tomarrow night but not sure if I should make as a side or entree, mainly because I don’t know what entree or any dish to make to compliment the meal. Any advice ?? What do you guys use?
Try it with chicken breasts baked with salsa and topped with cheese! Yum!
This dish is amazing! I love it as-is or when I don’t have jalapeños, I used canned diced green chilies. Also! For those of you who like more savory-ness: we had cheddar cheese to ours. I take a snack size Tillamook cheese packet and stick it down into my bowl and let it melt. Then, I stir it all together. It’s heavenly!
Best quinoa recipe around! Have been making it for years! highly recommend
Love this recipe. I’ve been making this for a couple of years and it is always great. If I’d try to make this in a slow cooker, do I still use a cup of broth or reduce / increase the amount of fluids?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Thanks so much for this simple, delicious, and flavorful recipe. I love how quick you can throw this together. Easy on the pocket book too!
This was fantastic. Made it as a side to some shrimp tacos. I substituted the seasoning with a 1/4 pack of Trader Joe’s Taco seasoning because it had bot Cumin and Chill in it. This dish got me crowned “The bets cook in the family”
How long can this be stored in the fridge for?
This is so easy to make and tastes so good it is addictive.
Wow this is very good. I went a little too intense on the stock, using Better than Bullion which I should have diluted a bit more. It took more like a cup and a half of stock to cook. This is simple but delicious–the flavors blend beautifully. Lime juice is key; fresh avocado is great. Used red pepper flakes instead of jalepeno , because no jalepenos at market. Cons: easy to make it too salty with the canned beans and stock and tomatoes. ours did not need any salting. This is going on the family staples list–everybody loves it
I found this recipe about a year ago and it has become a staple in our house. We are not vegetarians so I generally start with some ground beef and an onion with the garlic and jalapeño. Recently I was out of cilantro, but had some day old Pico de Gallo so we topped it with that. It was AMAZING! I highly recommend toping it with pice es Gallo, avocado, and sour cream. Thanks for the wonderful recipe.
This is a favorite recipe, used as a side dish or the main meal, depending on what you add. I like adding raisins (that have been soaked in hot water to soften) for a sweet with the spicy. I also make it with different spices, so sometimes more mexican flavored and sometimes more middle eastern. It’s a great starting off point for meeting your flavor cravings of the moment. Thanks.
I make this all the time and add some sliced grilled chicken on top. I keep sending it to my health-conscious friends who don’t know how to make their quinoa taste good
My husband is not a quinoa fan, but he loved this. What a great recipe. I sprinkled a little Daiya cheddar on top, and remembered to run and pick some cilantro from my garden just as we sat down to eat. Definitely making this again when my kids come over.
The husband is not such a fan of quinoa, but really loved this! Great recipe! We were sitting down to eat when I remembered to run outside and pick some cilantro from my garden. Looking forward to making this again when my kids come over.
MAKE THIS RECIPE! It was my first time making quinoa, I’m a fairly new vegetarian (it’ll be a month next week!) and wow I am so impressed with this. My husband loved it — asked if we could make it again soon — and he’s not even a vegetarian or vegan!
I have been coming back to this recipe for years. I have probably made it a few dozen times for family, friends, roommates, etc. and it is always a hit. This quinoa is loved by vegans and meat eaters alike! I can’t believe how easy this recipe is, especially given that it tastes so wonderful!
This has seriously become one of my favorite go-to dishes. Yummy, cheap to make and incredibly filling. This one’s a winner!! Thank you so much for sharing it, Chungah!
This is delicious!!! Thank you! I fixed it today, as I am in a new path to eating plant based foods!! This recipe was fast, easy and super tasty!
This is easy to make and it’s so good! I had to use beef broth instead of vegetable broth (store shelf was empty). Also used diced jalapenos from a can because I forgot to get fresh ones. Other than that, followed recipe to a ‘t’. It makes a lot and it’s very filling. Thanks for sharing this. I will make it again!
So simple and so delicous!
I had to review this dish. It is so simple and of course, delicious! Its a great side or even a meal in itself when you are in a hurry! I can’t stop eating it.
This was really good. :). I subbed black-eyed peas for the black beans (was serving black bean burgers, and needed a non-beany side to go with…), doubled the chili powder and cumin, sautéed some diced onion with the garlic, added a little ground chipotle for smoky heat— delicious! It was a little dry after cooking, though, and I added about 1/4 cup extra veg borth before serving. A keeper— thanks!
I’ve been making this recipe for years and it never fails to disappoint. I could honestly eat it every day! So simple and quick, and packed full of flavour.
I love this recipe. Has anyone tried to convert it to the Instant Pot? I just got one and would love to try that.
This recipe is a real winner. I’ve made it several times now and it’s always a hit. Thanks for sharing!
ware you sure it’s only 1 cup of water and 1 cup of quinoa? Usually when you make quinoa it is 2 cups water 1 cup quinoa.
It is 1 cup quinoa and 1 cup vegetable broth. Please note that the tomatoes should not be drained – the liquid from the tomatoes are also needed for this one pot meal. 🙂
Can you add fresh tomatoes instead of canned tomatoes?
You can, but they do have a higher water content than canned tomatoes and less tomato juice, so it might end up more watery and less flavorful. As always, please use your best judgement when making modifications and substitutions.
This dish is super easy, budget-friendly and a family favorite! It’s full of flavor. We serve it with chips and Mexican shredded cheese topped with sour cream too. It’s a keeper in my recipe book!
I’ve made this about a dozen times now as an easy, delicious weeknight dinner. I’ve also started adding some chrizo sausage, right at the beginning, and it gives the whole dish an extra bit of savoury flavor.
One thing I want to flag for others is that both my wife and I don’t love adding the avocado right at the end. The pot and all the ingredients are so hot that it ends up cooking the avocado a bit and you lose that nice cool creaminess and get more of a mushy quality. I’d recommend keeping the diced avocado at the table and almost treating it like garnish. That way everyone can add them at the perfect time to their own bowl.
This is ABSOLUTELY one of my favorites! I make it every couple of weeks and take it to lunch in my mini-crockpot and life is good. 🙂
Oh that’s awesome!
I’ve made this recipe so many times, I love it! One question. What is the serving size? It doesn’t actually say what the serving size is.
Hi Caitlin! You would have to divide the full amount by 4 servings to get the serving size. Hope that helps!
One of my favorite dishes. Easy to make, not much chopping involved and simply delicious- thanks
I made this las night and it was wonderful. Lately I’m trying to switch to a plant-based diet. Would love to see more plant-based / vegan recipes. This is my favorite cooking website.
Thanks for your feedback, Ann Marie! Most of our recipes are also easily adaptable to a veggie version.
I have all ingredients except cumin. Can you suggest a substitute or will just omitting it change taste much??
So many great comments…..I really want to try this tonight and I can’t go to store.
You can omit the cumin if you don’t have it.
I’ve made this before and always love it. But I’m making it for someone who is gluten free. Is this recipe gluten free?
Lizette, this recipe is not specifically tailored to be gluten-free.
Lizette, quinoa is naturally gluten free but you can check the package to make sure. All other ingredients in this recipe are also gluten free unless they have been affected by cross contamination.
Looks great ! I haven’t had quinoa in a while ! 🙂
It’s a good one!
made this, it was great.
Can this be made in a slow cooker?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Great food photos. It looks so good.
Is this vegan? I see that it’s posted in vegetarian, but it doesn’t say anything about being vegan, and I don’t see any obvious non vegan ingredients. I just want to be absolutely sure.
Yes, it is vegan. 🙂
Just came across this randomly, and made it this evening.
It was delicious!
Thank you so much
Awesome!
I love this recipe and make it all the time it’s my favourite I normally freeze some for later as well but today I was wondering if I could bottle it instead off freeze anyone else so this.
Is it really 400 calories a serving? And 20g of fat? It seems high when looking through the ingredients!
Wow!!!! No way one of my favorite Mexican dishes!!! I was nervous about it because I have never made def quinoa before. But MAN…. it’s awesome!!!!!!
Awesome!
Can this be done ib the Instant Pot?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This one is really good. Unlike other posters who haven’t actually tried it yet still leave a comment (never understood that one), I have tried it many times and love it. It’s a great one dish meal and is on my list of regular dinners I make for the family. I like to to top it with a little grated cheddar cheese as well. Thanks for a great recipe!
This is seriously damn delicious and that lime juice really sets it all off!! I was looking for something vegetarian I could make with quinoa that didn’t require me running to the store, and am so glad I found this!
I made some substitutions and doubled it, but still is a killer dish that I can’t wait to have for lunch every day this week. I didn’t have fire roasted tomatoes, so instead used a giant fresh heirloom tomato I had just picked up at the farmer’s market. I also didn’t have fresh garlic, so improvised with garlic salt, and used bell pepper instead of jalapeno. I finished it off with shredded cheese and some Tabasco—YUM. I kept the avocado out and will add each time I eat a portion. I think next time I’ll sprinkle in some raw red onion after heating for a crunch.
Thank you so much for putting this on the internet!!!
Thank you so much, Tyler!
I love, love this recipe! We eat it often and I love that it makes a great freezer meal. I make this for new parents all the time. We eat it as a burrito filling. Thanks for the great recipe!
So versatile! Love it!
This has always been my go to meal prep dish! So tasty and reheats perfectly!
So great to hear!
I recently went vegan and can say its made me enjoy cooking. It seems like the dishes aren’t overly complicated and but are tasty. This meal was so easy to make but incredibly delicious. I can’t get over how simple this was to make. I just sent it to several of my friends. Thank you! Looking forward to looking through the rest of your recipes.
That’s awesome! Thank you!
I know this is an old recipe but I have to say: I’ve tried a few recipes on the site and thought they were okay but this one really blew me away! So much flavor and so simple to make. I was very pleasantly surprised when I took the first bite and will absolutely be adding this to my usual rotation. Thanks for sharing such an easy but incredibly tasty meal! This definitely makes me want to explore more of the other recipes now 🙂
Thank you so much Lidia! So happy you enjoyed it!
This is one of my go to favs! One question though. You say it serves 4. What do you consider a serving size? Thanks!
Unfortunately we don’t have exact serving sizes, but looking at the ingredient list, I would assume one serving should come out to about 1 cup. I hope that helps!
How many does this serve? I’ve never made it, and I want to make it for my family of 4 plus take it to small meeting, approximately 7 ladies. I probably should double, right?
This recipe yields 4 servings.
I made this in my instant pot. 1 min on high-pressure and natural release 10 min. Then I used it as filing for tacos instead of meat. Wow! I was very impressed. I will make it again for sure.
I love that you made this in the Instant Pot!
I love this recipe and my kids love it too. It’s the first time I’ve ever gotten them to eat quinoa. I usually throw a couple of cups of rotisserie chicken in at the end to make it more of a complete family meal. Make sure you have all of your ingredients ready to go because it’s just that quick.
wow grate post thanks for sharing
Thank you so much for sharing this! I first made this as a new wife and wanting great tasting and healthy recipes for my husband and I. He loved it and so did I. It is a time friendly recipe that has wholesome goodness in it. Thank you so much-if their were reviews for this I would give it a 5 star. I have made it several times and shared it with friends & has changed some of the flavors to our preferences.
Love this recipe. Very satisfying. I was describing it to my daughter who lives across the country and she exclaimed that she had made this recipe several times. Great minds think alike.
I’ve been making this recipe for about 2 years. It’s one of my beef-loving husband’s favorite meals (mine, too), and it doesn’t need any meat – it’s fabulous! We’ve served it to family and friends who have asked for the recipe. THANK YOU.
I have had a bag of quinoa in my pantry for months. I had no motivation to do anything with it until I saw this recipe. I love that it cooks in one pan, without having to precook the quinoa. Thank you for the recipe! I will be making your Salmon with teriyaki and sriracha cream sauce tonight! Love your site!
Made this tonight and it was amazing. Only change I made was cooking the jalapeno and garlic in veggie broth instead of oil. Thinking I will take this for lunch tomorrow and try it cold with a little salsa added!
Just wanted to note that I’ve been making this dish for a couple years now and came back to check out other recipes! I’ve recommended this one to family & friends that love it. One thing I’ve done lately with it is wrap portions in tortillas to make burritos, sear the outside, and freeze them for quick lunches (wrapped in plastic wrap). Makes about 8. Just unwrap, wrap in paper towel, and microwave for 2 mins!
Absolutely delicious! Easy ingredients and quick preparation, plus there is plenty for leftovers. Thanks for sharing!
I just made the dish, but didn’t have any advocodo’s or veggie broth, it was still delicious great healthy meal, definitely will make it again
Hi,
Wonderful recipe! thank you! didn’t have a pepper the recipe calls for and added regular tomatoes. it still was amazing!Can you useRoast in this dish instead of quinoa? I have a ton of roast I’m looking to use up..
Yes, absolutely.
Thank you! We loved this receipe. I would like to make it for a dinner party. Could you please suggest a veg soup and sides to complete the meal?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
This was great!! I used a can of rotel and a pack of taco seasoning instead. Also didn’t drain the beans!! Perfect over tortillas or chips!!! Didn’t have to add salt or pepper. Perfect taste!
I found this lacked flavour and wasn’t very good at all, I’m sorry but I found it very plaim
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested and retested. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. Did you follow the recipe exactly as written without any substitutions?
This is a great recipe, but as I am cooking this.I will have to make another pan before the week is out. I love batch cooking quinoa and have been looking for creative ways to use the leftovers.
i wouldn’t change a thing about this meal. And i love to read more posts of yours on regular basis
Thank you! We loved this receipe. I would like to make it for a dinner party. Could you please suggest a veg soup and sides to complete the meal?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Any ideas on what to sub for the avocados? Or just leave it out?
You can omit as needed. 🙂
I just became vegan a little over a month ago. A friend shared this recipe with me and this is the best vegan dish I have tried yet. This is one of my top dishes period. Great flavor, variety, and it’s healthy. You cannot ask for more. Many thanks for sharing your talents with us.
Very nice recipe, I’ve made it a couple of times as I am trying to incorporate more power foods into my diet and quinoa salads are starting to get to me. One thing I did differently the second time is to roast quinoa first before adding the vegetables. Loved the roasty flavor.
I did a search on my phone for “mexican quinoa” and this recipe came up first in the results. I needed look no further as I had all the ingredients on hand. I made this for my family tonight. It was really easy to make and everyone loved it. I served it with refried bean tacos, sauteed greens from our garden, and grilled summer squash from our garden. Thanks for the great recipe! I already printed it for our recipe file.
I added 2 mahi mahi steaks and it wad great!
*was
My favorite go-to meal when I was pregnant!
Added an extra jalapeno. Easy and so good!
Great recipe, I made it for my book club and everyone enjoyed it!
I made this tonight and everyone in my family, including our 15 month old baby asked for 2nds! I used fresh tomatoes from the garden, halved the broth, and used Happy Hals jalapeno sauce instead of a jalapeño. We also added a vegan cheese sauce . It was amazing and so easy! Thank you!
I doubled the recipe. Since I didn’t want to run to the store, I wound up skipping the jalapeno :(. But I used 1 can of spicy black beans, 1 can of pinto beans and a large can of non-fire-roasted tomatoes. Even with all of the substitutions, it came out great! This is a super easy and delicious recipe that I will definitely add to my rotation!
I made this in a pressure cooker at 5 min on high as someone else suggested. Came out great, thanks for the recipe!
A friend made this for me in the past and I loved it! Trying my hand at it tonight for guests and have some questions.. I’m hoping to use it to stuff bell peppers. Was going to bake the bell pepper shells, add as filling, and top with cheese then bake again. I would like to have 6 full adult servings and add ground turkey to 4 of them, leaving 2 servings meatless. I’m thinking 1 lb turkey cooked separate and mixed into a portion of this yield? Should I double the recipe to get as much as I want out of it? Would love any help on quantity of turkey and whether I need to double the recipe!
That might be best!
I added some ground Moose and extra liquid and this was a super hit for my family! Yeah for a healthy meal they want to eat
This was off the hook! Thank you! I added a wee bit of coriander seed to give it a bit more of a coriander flavour punch. It makes great leftovers too 🙂
This is SOOOOOOOOOOOO good! I didn’t have lime or avocado when I made it….delicious even without! Thank you!
A very bright colored recipe that makes it appetizing and my tummy hungry. It look delicious and i am going to tr this on weekend. I will definitely share my review after try this.
Thanks
Chungah
Hey CHUNGAH Lots of love to you.. Can’t wait to try this but i found i add extra spices every time i cook but definitely I will tell my wife to cook , I’ve been on a quinoa kick lately and I love the bright and bold flavors !
great recipe I loved it..cheers
This was absolutly delicious! I am trying to eat a lower fat plant based diet so I omitted the olive oil and just lightly sprayed my pan with olive oil cooking spray. I added fresh onion in with the garlic and jalapenos and added some taco seasoning I have premade. I will be making this many times in the future. Thank you for this simple and delicious recipe!
This is a regular meal now around our house! I’m actually simmering a triple batch right now!! Delicious, simple, and very easy to make.
I made this last night and it was easy, quick, and delicious. Loved all the flavors. I will definitely make this again. The avocado and lime on top really make the dish yummy. I threw in some spinach leaves just to get some more dark leafy greens in it. Healthy, Vegan, and delicious.
Are the juices from the can of tomatoes added to the pan?
Yes.
Thank you for this recipe! Made it tonight and the entire family loved it (that includes 8 and 9 year old kids)! After the first bite, my daughter asked (this is no exaggeration) when I would be making it again. It’s so rare to find a meal that’s as delicious as it is healthy!
I did add a little extra broth based on what some other reviewers had mentioned (1 1/4 c broth), and the texture of the quinoa was perfect.
I just love the recipe.Thanks!
This was the first dish I’ve made with quinoa that I’ve actually liked. Just made it tonight and will def be making it again. Delicious, thanks for the easy yummy recipes, you haven’t failed me yet!
Eating this right now for lunch, and this is not the first time I have made this recipe for work lunches. I make a double batch on Sunday, then portion it up for my husband and I to take through the week. My adds this time: 2 red bell peppers, an onion, and 2 zucchini. I didn’t have a jalapeno this round, so I subbed it out and used a can of fire roasted tomatoes with green chiles and a can of HOT Rotel. Then after I heat it up at work, I top it with a single serving size of guacamole! This is one of my favorite meal prep recipes for the week’s worth of lunches!!!
Great! I made it all in the rice cooker. I used sweet red pepper and some scotch bonnet pepper sauce in place of the jalepeno. Had it alone tonight. I can see leftovers working in a wrap. THANK YOU for posting.
This was SO good. Got approval from my quinoa hating bf. Served with a side of grilled zucchini, and it was a perfect vegan meal. Can’t wait to make it again,
I used this as a filling for cabbage rolls. Fantastic!
I absolutely loved this!!! I added two chicken breast that chopped and browned first. May I add I love all your recipes and I recommend all them time! Keep up the great work
Wow…I made this for dinner last night. This was my first attempt to make anything with Quinoa. It was so delicious…and super easy!
Thanks again for another amazing recipe. Love all of them, and was so excited to get your new cookbook for a Christmas gift from my kids….can’t wait to get cooking some of those soon!
OMG made this for dinner tonight (minus the oil as I am currently doing the Engine2 7 day challenge)
OFF THE HOOK DELISH! I put a serving over a bed of spinach & added a green onion…
THANK YOU! This is going on regular rotation ~ Woo-Hoo!
I cook for one, so cooking can be boring and a bit limiting. This looks simple to make and yum! I was hoping this would be a good lunch option. Do you have a guide as to how long will this keep in the fridge and/or if it is possible to freeze this.
Thanks 🙂
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I make a double batch on Sunday for my husband and I and portion it for our lunches. I reheats very well and is just and tasty on Friday as it was on Monday. In fact, I don’t make it to eat the same day…I purposely make this for a week’s worth of lunches. If it were just me, I would make a single batch and you have your work lunches easy.
P.S. I have frozen anything leftover on Friday night (so that means it stayed in the fridge from Sunday to Friday). I have reheated the ones that were previously frozen, and those were tasty too.
I should have stated I don’t add the avocado to this dish for a weeks worth of lunches. I top it instead with the single serving size of guacamole cups!
oh.em.gee this was definitely delicious! I made it as a meal prep for lunch this week for my husband and I and it is so flavorful. Thanks for sharing the recipe.
Trying to make more healthy meals for my family in 2017. This quinoa recipe was delicious!! Thank you for sharing your awesome talents with the world.
A very well colored recipe that makes it appetizing. It look delicious.
I am so happy I stumbled upon this recipe. THANK YOU!! I didn’t put as much jalapeno and didn’t have fire-roasted anything, but…wonderful! It didn’t quite have the Mexican taste (b/c of my changes), but will be lunch tomorrow. Works out the kids don’t like it b/c we can make it spicier (and more for us!).
I love this recipe BUT how do i turn of that autoplay of the video to the right… super annoying. I can’t even make it stop.
My sincere apologies. We are currently in the process to fix these technical glitches. Thank you for your patience.
Just made this for lunch. My fiance and I really enjoyed it. It really is easy to make! There was very little prep (basically opening cans and cutting garlic) so there was very little dish cleanup involved.
And on top of that, most of its ingredients are shelf stable pantry essentials, so I didn’t have to go shopping to make this.
So often, I’m disappointed by promises of “quick” or “easy” recipes with unrealistic time estimates of how long it’ll take to make the recipe, but this recipe is certainly not one of them, which is quite refreshing. On top of that, it uses whole plant based ingredients – and is *actually* healthy! Not just another vegetarian recipe claiming to be healthy yet filled with refined carbs or other processed foods.
Thanks so much for sharing this wonderful recipe. You’ve certainly earned another blog reader!
Just wondering what makes this dish healthy when the calories and fat are a little on the high side? I’m trying my best to eat healthier lately and reading labels is really throwing me for a loop at times! Thanks! (P.S. making this for dinner tonight!).
This has quickly became one of my favorite recipes! its been a hit with my family. So delicious! Thanks!
This is a great recipe, but as I am cooking this.I will have to make another pan before the week is out. I love batch cooking quinoa and have been looking for creative ways to use the leftovers.
i wouldn’t change a thing about this meal. And i love to read more posts of yours on regular basis.
Great Recipe. I have cooked this yesterday for my breakfast and it is really amazing and so yummy. Thanks for sharing your recipe with us.
I made a batch of this on a Sunday so that I could take some to work every day for lunch. It’s a good thing I’m eating it at work and not at home because there probably wouldn’t be any left! I put some in a thermos, with the avocados on the side and then mixed them in when I was ready to eat and it is still amazing. Like the last commenter, I didn’t have any jalapenos so I just upped the cumin and chili powder. For lunch I think it’s perfect as is, but I’m going to add some chicken and make it for dinner for my husband sometime soon. Like tomorrow, even though I’m eating it every day for lunch. That’s how good it is. Thanks so much for the recipe!
Made this for lunch today. Delicious! I didn’t have jalapenos or chili powder, so I upped the cumin and added crushed red pepper flakes. So good! Also added a little more corn, and used fresh tomato. Will be making again.
Made this for Christmas dinner as a side dish. In that respect, it makes WAY more than 4 servings. I doubled the recipe to account for my number of guests and it was SO much quinoa! That being said, the recipe is excellent and I’m happy to have leftovers! My tip: stir in some medium spicy salsa verde when reheating. My favorite is La Victoria. My guests all loved the quinoa and i say that as someone serving a vegetarian meal to a table full of midwestern, meat and potatoes carnivores 🙂
This is my go-to recipe and a dinner staple in my house. I like to rinse the quinoa before cooking and up the cilantro amount by double!
This is a great recipe, but as I am cooking this, I am having a hard time cooking the quinoa evenly. As I write this, it occurs to me to cook the quinoa separately and adding it later but that would defeat the one-pan concept. Any suggestions?
I just made this… I didn’t have fire-roasted diced tomatoes so I put regular tomatoes and few drops of liquid-smoke. I put water instead of vegetable broth…. soooooooo deliciousssssss…. next time I will make double!! thank you for the recipes 5 stars !!!!
I LOVE this dish. It is SO easy ! Sometimes I dread using quinoa because I have to soak, drain, and cook it before doing anything else. Here, one pan and done!! I added Tofutti sour cream but eventually want to try to make my own vegan sour cream I’ll add it to the list of things for 2017! Thank you!! Delicious!!!
I just made this and it’s to easy and tasty! I don’t think you can get fire roasted tomatoes in the uk so I used tinned plum tomatoes with some chopped up sun dried tomatoes mixed in. Yum!
This was soooo delicious! DH was recently diagnosed with Type II diabetes, so many things have changed in my kitchen. We’ve found that we both like quinoa, but I’m always looking for recipes that are flavorful, and not the same old “serve with quinoa on the side” type stuff.
We both loved this recipe! Poor DH has a serious food allergy to avocado, so I omitted that, but had some on the side for myself. Also cooked a couple of Aidell’s Chicken Chorizo Sausages, since DH wants meat.
This was a very tasty, healthy-carb meal! Since I’m only cooking for two, we’ll have the rest in a couple of days. Thanks for an awesome recipe!
I tired this last night for dinner and OMG, I will have to make another pan before the week is out. Thank you very much for sharing.
Doesn’t look easy to make, but I must say that it looks very delicious, so I will give it a try. Hopefully I can manage to make it the way you described, and it works out.
Can you convert this recipe to be cooked in a crockpot?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Well I couldn’t find quinoa anywhere around so I tried with rice, and I must say that It tasted amazing. Love your recipes and your ideas. Thanks for being so great.
I wasn’t good at cooking, but I’m getting better and better everyday, thanks to this website
I really love your blog and find a lot of inspiration here. I followed this recipe to a T and still was disappointed that my quinoa didn’t quite bloom properly. I understand it could have just been the manufacturer I purchased from, but changing the recipe to accommodate that wouldn’t make it a one-pot dish. As much as I love the convenience of one-pot dishes, the culinary expectations I consistently have may not live up to that. That said, I still look forward to future flavorful inspirations to try from your blog 😉
Loved this recipe! I’ve made it twice so far : )
Loved this!!! I had some leftover quinoa in the fridge so I reduced the broth level and it was excellent!
I love batch cooking quinoa and have been looking for creative ways to use the leftovers 🙂
adding instructions for those using the instant pot method. directions:
Press Saute and heat the olive oil. Add garlic and jalapeno and cook, stirring frequently until fragant, about 1 minute.
Add quinoa, 1 cup veggie broth, black beans, corn, and spices. (Optional spices: 1/2 tsp chipotle chili (ground), 1 tsp regular chili powder, 1/2 tsp smoked paprika, and 1 tsp ground cumin.) Stir. Top with the tomatoes and juice.
Press Manual and cook for 5 minutes. Do a NPR (should take about 10 minutes).
thank you SO MUCH for this instant pot conversion!!!!!!! making now!
Cant deny the fact that i really love this meal. Seen my girlffriend made it sometimes last month, thats how i actually stumbled here, trying to figure out a way to surprise her that i can do it. ahah
Nice recipe its really amazing
Wow that was the amazing never had quinoa before. Another fantastic recipe. Loving your creations.
It was so delicious! My husband liked them as well. I will certainly make it again!
Very good dish! I didn’t have roasted tomatoes and just used regular diced potatoes it was still delicious. i wouldn’t change a thing about this meal.
This was fantastic! And because for some reason I was being a total space cadet, I completely forgot the corn and accidentally added the entire can of veggie broth and it still turned out great. However, I do live in Denver so I think adding extra liquid was actually a good thing. This is such a keeper!
This is so simple and genious! Love it! It is one of those dishes that can be made different every time and still taste good!
I was excited for this but it tasted very bland. I will retry this recipe in the future and double the spices 🙂
I added some elk meat to this and it was delicious! Absolutely delicious!
This looks great!
I actually added eggs to this dish and ate it for breakfast! It was delicious and extremely filling and a great way to start my day ☺️
You can never go wrong with an added egg! 🙂
Can you use rice in this dish instead of quinoa? I have a ton of rice I’m looking to use up
Yes, absolutely, but cooking time may have to be adjusted as needed. As always, please use your best judgment.
Wonderful recipe! thank you! didn’t have a pepper the recipe calls for and added regular tomatoes. it still was amazing!
This looks amazing – can you substitute the quinoa for brown rice?
Yes, but cooking time may need to be adjusted accordingly.
I’m planning on making this tonight for my family and I. My kids are 4, 2, and 1. Should I omit the jalapeño? Or does the spiciness cook out? They are kinda weenies when it comes to spice.
Yes, it may be best to omit – but as always, please use your best judgment.
Delicious! My wife just made this and it is awesome. This is our first try at quinoa and it turned out better than I thought possible. Thank you very much for this recipe!!! We will definitely be cooking this again. Did I say this stuff was great! WOW!
This is one of my absolute favorite recipes! Thank you! It is perfect for doubling and sharing and everyone that I have ever shared it with has loved it. I’ve started adding a diced zucchini for a little extra substance and when I am making it for kiddos I use 1/2 of the spices and then the adults can spice it up according. This recipe is a game changer! Do yourself a favor and double it right off of the bat!
I am going to make this soon but I have a question about the avocado. I live by myself which means that it will take me several days to eat it. Will the avocado turn brown and gross over the course of a few days? I’m thinking I should just top it with a bit of fresh avocado each time. Also, have you tried freezing the leftovers and does it still taste ok after? Thanks for the great recipe!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating. And yes, I recommend using fresh avocado each time as they will brown over time.
Hope that helps!
You are amazing!! I haven’t been keeping up with the food blogs I follow lately – I’m gonna be very busy Pinning each and every recipe of yours I’ve missed!!
Wow! This was delicious, filling and easy to make. A real winner! And I am not a vegetarian!
I just made this and it is savory and delicious! Great recipe.
This is a fantastic budget-friendly, delicious, satisfying vegetarian recipe. My carnivorous family of boys ate every bite. Husband even said, “add this to the rotation.” (I substituted rice for half the quinoa just per our family’s love of rice.)
I’ve been using canned diced tomatoes instead of the fire roasted tomatoes listed in the ingredients and my quinoa is very wet and mushy because I always end up cooking it for more than 30 minutes to dry it. What am I doing wrong? I don’t seem to find organic, oven roasted tomatoes in Dubai. Help!
Bummer! You can try using less liquid as needed. Hope that helps!
I leave out the canned tomatoes and then just stir in chopped, fresh tomatoes at the end. Maybe this could help you.
Hi.. Can I use canned diced tomatoes instead of the fire roasted tomatoes?
Yes, absolutely.
Made this for dinner the other night and the husband and I both loved it! Neither of us typically like quinoa either, so this was a real victory for us.
Note: we aren’t big on spice, so we left out the jalapeno and it still had lots of flavor!
We’ve made this a few times, and it’s awesome.
Most recently, we doubled the avocado, lime juice and cilantro (+ salt) and mixed it up as a salad — then it served on top instead of mixed in. Turned out to be a very tasty variation.
I made this tonight – it was *so* *so* good! Great recipe.
Is there anyway you can tell me how much a serving is? I know that the recipe says it makes four, but I have left overs and my sister is counting her calories – and she would love to eat this as leftovers. Thanks!!
I would roughly estimate about 1-2 cups per serving.
Yummy!!! Easy to make. Full of flavor. I’m serving it with a grilled porkchop.
This is delicious and easy to make. It has a bunch of flavors. I sprinkled feta cheese on top and it really complemented it nicely. I’m serving it with a grilled park chip. I’m excited for dinner tonight.
We love Quinoa with veggies. Healthier then rice…
Being that my Hubby eats low Sodium. I’m going to put a can of No Salt, Mexican Ro-tel tomatoes in this.
Saute chicken breast , and put it over this Quinoa recipe..
Have you tried Chicken with this?
Thanks..
I actually have not but it sounds like a great addition!
Made this last night – very easy and very tasty as well! Thanks so much for the recipe – this will be a go-to meal from now on!
I cooked this over the with some salmon it was truly brilliant. Cant wait for next weekend. Nice and tasty.
Like everyone already said, this recipe was delicious! And so easy. But I gotta say you really missed an opportunity by not calling it Mexiquinoa.
Now THIS looks delicious and like something I can pre-make for backpacking trips! Thanks for sharing -Alicia @ http://www.girlonahike.com
I seriously make this every week. I have a bowl right then, and then portion off 3 more bowls for lunches at work. Lime juice keeps the avocado from browning, and it just reheats so well. <3 <3 <3 This recipe was the first one i stumbled upon a year ago and since then this has been my favorite foodie blog. love it.
I made this tonight and the hubby and I both loved it! I substituted mushrooms for corn – too much sugar for us – and it turned out great! Has a good kick to it and the bit of lime and cilantro was an amazing touch at the end.
Thanks so much for posting such a tasty, healthy, and easy recipe!
I sauted onions and red bell pepper with the garlic and topped it off with some white fish just after I added the liquids-was so yummy!
Do you drain the tomatoes??
Nope – there’s no need to drain the tomatoes prior to using.
I tried this dish on Monday and it was amazing! My husband loved it too. I forgot to mix in the lime juice and it still turned out really well. I have been telling all my friends about the dish since then. Thank you for sharing this delicious and healthy recipe. I cannot wait to try your other recipe’s. I was getting really tired of my regular quinoa dishes.
Delicious! Nutritious and easy to make. Thanks.
I noticed a brown rice question above and thought I’d chime in. I substituted 1 cup uncooked white rice for quinoa, same 20 minute simmer time, and the dish turned out great. Brown rice, however, would probably take much longer so I would pre-cook it before adding into the mixture. This dish lends itself very well to experimentation. Cheers!
This is delicious and very easy to make!! We added the avocado to our individual plates so we could keep any leftovers without them going bad.
Stumbled upon this recipe today while searching for inspiration. I decided to make quinoa for the first time and this was the perfect introduction for my family! My husband loved it, which says a lot! He and my 3 year old polished off their bowls! (and I polished off the pan). Will definitely be telling people about this recipe and will make again. Thank you so much! I changed based on what I had on hand (need avocado next time) and it came out delicious. Love that it is customizable and amazing 🙂
Looked great but didn’t get to cook through the quinoa – came out a bit crunchy. Is it supposed to be only 1 cup broth per 1 cup quinoa?
Yes, that is correct. But you are also using 1 (14.5 oz) can UNDRAINED fire-roasted diced tomatoes. The liquid from the tomatoes will also attribute to the liquid-to-quinoa ratio.
Am I the only one who hates these long, boring, drawn out stories that come before the recipe? Who freakin cares?! Just give us the recipe!
Jared, you can simply scroll down for the recipe. Easy peasy.
Be nice, Jared.
I made this recently and followed the receipe. It turned out great. I used red quinoa which made the dish rather dark. I will use white next time. Also, it took allot longer to cook the quinoa, about 45 minutes. I had to add a bit more chicken stock to keep it from getting dry. I did rinse and drained the quinoa well. I used the lime, cilantro and avacado as a garnish as I wasn’t sure my guest liked them. I served it with marinated grills chicken breast on skewers and corn bread . My hubby even liked it and normally considers quinoa trendy rabbit food. I would say it made 6-8 side servings. Thanks
Made it tonight for dinner and it was “damn delicious” one pan delight. Seriously it was. Very simple and oh so very Tasty…yes that’s tasty with a capital T 😉
I served mine with a dollop of mexican crema. Thanks for sharing this lovely recipe.
This looks so good! However I’m not a fan of quinoa (I really wish I was). If I substituted it for brown rice and adjust the cooking time it should work, right?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
This is the best quinoa dish I’ve ever eaten or cooked. My previous attempts at different ways of cooking it were okayish, but this one was really tasty. I omitted the avocado as I didn’t have any. We love Mexican food & will definitely be eating this often!!
Does it have to have the cilantro?? I never use it and it tastes like soap to me.
Parsley would be a great substitute.
Spectacular and super easy!!! Used rotel tomatoes and added onions, zucchini and bell pepper. Sprinkled some cotija cheese on top. Best veggie meal ever!
Hi there,
this recipe looks amazing. I really don’t like tomatoes and wondered if you had a suggestion for a substitute or do you think i can get away without adding tomatoes?
Unfortunately, there will be a difference in liquid ratio if the tomatoes are omitted, which is crucial in a one pot recipe. With that said, I do not recommend omitting nor substituting.
OMG! This really was “damn delicious!” Thank you; I shared this recipe on my website.
I made this a couple of nights ago for myself and my kids, age 12 & 10, who aren’t necessarily picky eaters, but they tend to shy away from the “health” foods I cook–and they devoured this!! I did make slight variations (I know, I hate when people review a recipe and totally change it, but I was working with ingredients I had on hand!) I used chicken broth instead of vegetable, only about 1/3 of a jalapeño so it wouldn’t be too spicy for the kids, and I omitted the cumin and cilantro because I don’t really care for those. Instead of mixing in the avocado, I added it to my plate, and my kids added sour cream and cheese to theirs. We all really enjoyed this, and my kids were fighting over the leftovers the next day! I will definitely make this again!! Thanks for sharing!
Although the fiber is high, the protein is not. How about adding cooked ground turkey or lean ground beef?
Yes, absolutely.
Actually, quinoa and beans are a protien. You will be getting enough protien in this recipe plus fiber.
Love love LOVE this recipe!! This is one of the best Pinterest recipe I’ve tried. Healthy and delicious! Thank you so much for sharing with us!
Thank you for a great recipe! I wanted something warm, hearty & nutritious & this fit the bill perfectly! Using what I had in my pantry, and because I needed a double batch, I used one can black beans and one can kidney beans. I used one can diced tomatoes and one can rotel. It was perfect! Thank you!!!
This was so good!!! I left out the avocado as I already had one with lunch but I panfried some tofu seasoned with chilli powder, garlic, cumin and oregano and added it in.
Yummy and full of protein!!
This was the first time I had ever made quinoa. It was absolutely delicious! Even my 13 month old ate this. Thanks for sharing such a delicious recipe!
We love this recipe. I have made it several times. Even my husband will eat this with no meat.
I made this for dinner and it was great. However, the next day the flavors seemed really intensify. My picky eater even loved it. Thanks for a winner recipe!
I have made this recipe sooooo many times now! So damn delicious! I like to add in onions and bell peppers in the first step! 🙂 Love love love your food!!!
Looks delicious. I want to make this for my friends baby shower. She is vegetaria. Can this be served as a cold dish?
I have actually found this best when served immediately but as always, please use your best judgment.
Making this dish for the second time tonight because it was such a hit with my boyfriend the first time! Love that the dish is tasty, quick and healthy. Definitely going to be making this all the time.
This ticks all the boxes!! One pan, healthy and delicious. Love it!!!!
I am making Chicken Enchiladas for Christmas Eve (about 10 guests) I have a couple of Vegans coming. Could I serve this a side dish to the Enchiladas AND an main dish for the Vegans? And should I double it?
Yes, absolutely! Doubling is completely up to you though – this recipe serves about 4.
My husband and I love this dish and have made it many times! It has so many great qualities- amazing flavor, one pan, fresh toppings (we add cut up cherry tomatoes, avocado, cilantro, and cheese), and the leftovers are great for lunch the next day. Thank you!
I have made this multiple times. It is always a hit!
I have leftover cooked quinoa on hand that I wanted to try with this recipe. Can I prepare this dish with cooked quinoa? I imagine I would have to alter the liquid… Thanks!
Yes, absolutely.
We liked this. I couldn’t taste the heat at all, and mine actually turned out almost too sweet for me, so next time I’ll be bolder with the spices. Keeping in mind I didn’t really measure…
This is really good! Made it tonight for my omnivore bf and we both loved it. I was worried when it was done cooking…afraid it would taste like a mooshy blob. But the corn and beans gave it a great texture. Delicious!
Absolutely delicious! 5 stars! I will be making this a regular dish in my house!
I’ve made this many, many times and it is a favorite with the whole family. Tonight my husband made it for us and it took forever for the quinoa to cook and the liquid evaporated too quickly. We realized he didn’t cover it while it simmered. I always do, but we realized it doesn’t expressly say to cover in the recipe (although it is covered in a picture.) Just wanted to mention it in case someone else makes that mistake. Thanks for a great go-to recipe.
You are so welcome! The recipe does actually include to say “cover” – I know it can be overlooked so I always recommend reading through a recipe in its entirety at least twice before cooking. Hope that helps!
Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
I made this on Tuesday and it was so good and easy, I wanted to make it again straight away. So, this time, I made some replacements to make an Indian variety. Subbed chickpeas for black beans, peas for corn, curry powder for chili powder, coconut oil for olive oil, added some onion and ginger at the beginning, omitted jalapenos, added a little Siracha, and lemon instead of lime at the end. Delish! (Next time I’ll add the frozen peas when there is only about 8 minutes of cooking time left and increase the curry powder a bit).
Now I’m thinking of how to make it Middle-Eastern (caramelized onions!), Thai, and Italian. Epic recipe!
Hi! Wondering if this dish freezes well? Planning to make a batch and freeze the balance for later.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I’ve made this twice in two weeks! My husband loves it…my 16 month old loves it and I love that it is so easy! Thanks again!!
This recipe has become a staple for me and my fiancé. I love how simple and easy it is to make this quinoa, not to mention super healthy! It’s also quite budget friendly, which is always awesome! We do cook it a little longer than whats mentioned in the recipe. Either way, it is flavorful and delicious!
I made this for lunch today and it was absolutely yummy! It was ready in no time, tasted good and felt healthy. Thank you for the recipe. I am going to try more of your recipes.
Thank you so much for this recipe! I make it a couple times a month. 🙂 Are you still planning on releasing a cook book this fall? I’ve been looking forward to buying it!
The cookbook is scheduled to be released next Fall of 2016 🙂
I found this recipe the same day I found your Easy English Toffee. It looked good, and really adaptable, so I kept a copy.
I had most of the ingredients on-hand, which helped, and I had some others that needed clearing from fridge that I figured would work out just fine. That said, I threw in some ground turkey, a red bell pepper and shredded some kale into it, along with everything else.
And as far as canned corn, I know there’s concern with too much moisture, but I put the whole works in, liquid and all, and when the lid came off, I just turned the heat down a little and let the excess boil off.
In any event, it turned out great. Since it’s just the wife and me, it lasted for about three meals. We even used some of it for taco filling.
Another great recipe. Thanks!
I made this dish for myself and my 2 teenage daughters. Typically my kids are skeptical of anything that involves quinoa. However, they couldn’t get enough of this dish! It went over so well that it is going into our regular dinner rotation. Thank you for sharing this!!
How much is in a serving size?
I would roughly estimate about 1-2 cups per serving.
First time using quinoa and this recipe was easy and delicious! I did forget to rinse the quinoa, but it didn’t ruin it thank goodness. I didn’t have broth, so I used water. Probably made it a little bland but I added more chili powder and it tasted great to me! Thank you! Excited to have this for lunch this week!
One thing that should be mentioned is that quinoa should be well-rinsed before cooking.
Yes, absolutely! It is best to follow package instructions to prepare the quinoa as directed in the recipe.
This was great! Liked by husband, teen and preteen. I added a bit of Bragg’s Liquid Aminos, and didn’t have avocado available, but the rest was the same. Thank you!
I’ve had this pinned forever and finally made it today. I only had regular diced tomatoes, but made everything else exactly as the recipe says and it is fantastic! Definitely going into my regular lunch rotation, and next time I will probably add some meat to up the protein factor.
This is so yummy. Making it right now for the second time in 3 weeks.
Would a can of coconut milk work in this recipe??
New to this blog and loving it.
Coconut milk sounds amazing but without having tried it myself, it’s hard to say how this will turn out. As always, please use your best judgment.
I made this tonight. It is so pretty in the pan. We enjoyed it but I think I would use a different canned tomatoes (my dh couldn’t tell though). Lots leftover for tomorrow, maybe with some cornmeal buns. Thank you! I looked at a lot of quinoa recipes last night and this was the one that stood out. Thanks also for the handy print feature, I’ll be using this recipe again!
Really good making this for the 2nd time …. my husband liked it and had no idea what is made of…served with corn tortillas and salsa.
This may have been asked but I didn’t go through all 380 comments…..if I want to double or triple this recipe for a party, does it work exactly the same? I am always nervous in doubling recipes that the liquid ratio or cook time won’t be the same. Have you tried it in bigger batches?
Stacy, this is just one of those recipes I do not recommend doubling. It may be best to make this twice.
I LOVE all of your recipes and this was no exception! It was just so amazing. We burned it a little the first time we made it so the second time we used a pot instead of a skillet, added a second cup of vegetable broth, and let it simmer for an extra 15 minutes. It was just so delicious! Great seasoning and textures. Its a weekly staple when we have a little extra to be fancy with quinoa.
Do I need to rinse the quinoa first?
Yes. Detailed instructions should be listed on the packaging.
I feed a marching band of about 100 quite often and this is one of my go to recipes when I am doing sandwich wraps for the kids and we have about 4 or 5 vegetarians in the group. It is as delicious cold as it is warm and is great wrapped in a tortilla with some fresh baby spinach leaves. I even have a couple of non vegetarians who prefer it over the chicken or tuna salad wraps I make as well.
Just whipped this up to serve as a side dish at a family cookout today – offering mild salsa on the side – WOWZA!! Guests love it!!!
I make this dish quite frequently and eat it for my lunches at work. I must say how much I love this recipe!!!! It’s so filling and so full of flavor and not to mention it’s easy to make! Thank you for this recipe! It’s so Damn Delicious!
I plan to make this for some carnivores…what do you suggest for adding meat? I’ve seen chicken and chorizo suggested, but when? Pre-cooked or raw?
This really depends on the type of meat used – so if you used crumbled chorizo, you can add it in the beginning. If you are using chicken, it may be best to add it in at the very end. But as always, it is best to use your own personal judgment.
This IS damn delicious. Awesome recipe and so easy. Thank you!
I whipped this up for dinner tonight, so easy and damn delicious!
Thank you for all your shares, you are SO creative AND you share…nice duo =))
Can you use white rice? or any rice to make this? just put it in there uncooked…does the timing need to be adjusted?
Depending on the type of rice used, cooking time will have to be adjusted as needed.
My family LOVES this dish! So fast, so easy, so delicious, so healthy, AND it makes enough for a little leftover at the end. This absolutely got me hooked on your site! Thanks!!!
Just made this for lunch today and my family wasn’t too impressed. It didn’t taste bad but the tomato flavor was just overwhelming so we couldn’t taste much else. It was easy to make though and didn’t take much time so I might make this if I’m in a rush but I will cut down on the tomato next time.
Yes, absolutely! If the tomato flavor is not to your liking, you can reduce the amount, to taste, for next time. That’s the beauty of home cooking! 🙂
I made this tonight and it was absolutely over spicy ( I may have put a little too much jalapeno but not sure) BUT when it cooled from the stove it tasted EXACTLY like chili but no meat and preservatives 😀 ((MEATLESS MONDAY)) We absolutely loved it and HEALTHY!! This made me taste fire roasted tomato’s for the first time and now I see a outstanding homemade salsa recipe too. Thank you for a healthy recipe and salsa 😉 😉 <3
Made this for dinner tonight! It was great! I put it up on my Facebook page! It’s really easy and I can make it with things I normally have on hand, except the avocado.
Made this tonight and was surprised at how simple and delicious it turned out! I added some yellow squash and used some fresh corn on the cob, as well as a little canned corn. I also added a few shishito peppers (just for flavor; they aren’t hot) along with the jalapeno and topped it off with a little shredded cheese, a dollop of Greek yogurt, and some fresh cilantro. I did add a bit more cumin and chili powder than the recipe called for, but I like a little kicked up flavor. The amount of liquid was perfect for cooking the quinoa. It’s my new go-to quick meal AND I have plenty of leftovers for lunch this week! 🙂 Thanks for sharing!
OMG! I can’t believe I waited so long to make this. It’s absolutely delicious. I needed to let it cook a little longer than suggested in the instructions but it was so tasty. This is a perfect weeknight meal (I would have no excuse not to whip this up even after working a full day–so fast and easy)! Thank you for the recipe!
This this today without jalapenos because I don’t like spicy them. It was so delicious, even my picky 10-yr-old ate it. I also did a Peruvian chicken breast to complement. Wish I can take a picture for you guys to see it. Here is the Peruvian chicken recipe.
http://www.onceuponachef.com/2013/01/peruvian-style-roast-chicken-with-green-sauce.html
We had this for dinner tonight. I didn’t know quinoa could be this good! Me and my other half loved this! It will definitely be in the rotation, as we are trying to eat healthier. I have had a bag of quinoa in my pantry for months. I had no motivation to do anything with it until I saw this recipe. I love that it cooks in one pan, without having to precook the quinoa. Thank you for the recipe! I will be making your Salmon with teriyaki and sriracha cream sauce tonight! Love your site!
If I don’t like spicy, can I just take out the jalapeños and chili powder? Would that mess it up?
No, not at all! There’s plenty of fun goodies happening here, although you may want to include a little bit of the chili powder – I promise, it’s not very spicy! 🙂
I made this yesterday and loved it. Thank you for posting it.
what do you consider a serving in this recipe to equal 401 calories?
A single serving is roughly 1-2 cups.
I made this tonight and it tasted excellent and, best of all, was sooo easy! I am pleased beyond belief, and feel inspired to try other vegetarian meals now. Thank you for sharing!
Made this today for my daughter and me and it is the first time either of us have actually loved a dish with quinoa!! Awesome recipe!
The recipe sais to served immediately, but I was hoping to make it ahead for a BBQ. Would it still work well the next day served at room temperature? I haven’t cooked with quinoa much…
Yes, this can be served at room temperature.
If you’re going to make-and-take this dish, I would bring the lime juice, cilantro, … along with me and add them at serving time. Even at room temperature, I think adding the final ingredients on-site will make a big difference. Fun flavors, like the tangy lime and pungent cilantro, can be dulled when left to sit; the grain will absorb a lot of the flavor fairly quickly (similar to soy sauce and rice — if not consumed right away, the soy sauce is absorbed and much of the flavor is lost (although the sodium doesn’t go away).
Saw this recipe sounds amazing, just curios, u said serve immediatly, U see im going to a pot luck and it wont be served till 4hrs later. Can i still serve this, or any suggestions u can give me, we are feeding 16-20 grown men
Yes, this can still be served at room temperature.
I’ve never made quinoa before, but I bought a bag from Sam’s Club. I loved this recipe because it was really easy, and it was a good “quinoa first time user” recipe! I just wanted to tell you that I LOVE all of your recipes. You’ve got a huge variety, and I love your Asian dishes. I’m from Hawaii, and we eat Japanese, Chinese, and Korean dishes all the time, so I like seeing your take on dishes that are familiar to me.
A question: How exactly is quinoa supposed to taste? Is it like rice?
P.S. My husband and super picky toddler loved this dish!
Here is a great article on what quinoa tastes like: http://brownbagonline.com/quin-what-the-brown-bag-explains-quinoa/. They mentioned that “the taste and texture of quinoa is a bit like brown rice crossed with oatmeal. It’s fluffy, creamy, crunchy and somewhat nutty, all rolled into one”.
I just made this but skipped the avocado because the man doesn’t like it (stupid, I know!) and added sweet red peppers. It is seriously epic! Great recipe!
If I wanted to add ground turkey to this what kind of adjustments should I make to the other ingredients?
You may have to reduce the amount of quinoa to compensate for this addition.
If I double the recipe, do I have to cook it longer so the quinoa is thoroughly cooked or will it still be fine at 20 minutes?
Kat, I do not recommend doubling the recipe. One pot recipes can be a little finicky when altering the recipe like this so if you need to serve more, I recommend making it twice.
Thanks for sharing. It was delicious.
I have made this several times-my DH LOVES it! Thank you for the recipe.I also make many of your other recipes, too. Question on this one–do you think it can freeze well? (omitting the avocado) Sorry of someone has already asked this…there were many comments to read through!
Thank you-
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
It freezes INCREDIBLY well. This is my toddler’s favorite meal (with green pepper instead of jalepeno) and I freeze 6-7 single portions for him every time I make it.
I never comment on things, but this recipe has been hands down the most valuable one I have every gotten from the internet so I wanted to pay it forward. So many valuable nutrients in one pan for my picky vegetarian eater. THANK YOU!
Oooh, yummy. Thanks for the idea Chungah. We tried it and lived to write about it: http://www.thesegirlslovefood.com/2015/06/the-no-chop-quinoa-chili.html
We had to reduce the heat s bit for our developing taste buds. It was a winner!
I made this today and…wow! This dish is absolutely delish and sooo easy to make. I never thought that I would like Quinoa and boy was I wrong, I love it! Thank you for posting such a great recipe!
Just made this and it was delicious! Thanks for posting!
This sounds amazing! Any way that i could leave out the tomatoes?
You can certainly try omitting the tomatoes but the juices from the tomatoes are actually crucial for a one pan meal like this. You may need to adjust the amount of the broth as needed to compensate for this.
OMG AMAZING!!! My boyfriend and I just made this for dinner and dayuuuummmm it’s good. We didn’t have cilantro and I used lemon juice instead of lime juice but it was absolutely delicious! This will be a new staple of our apartment, thanks for the amaaaazing recipe! 😀
I’ve made this recipe 3-4 times now. It’s nice and filling, and my non-vegan friends love it. I add onion and chopped bell pepper to add to the veggie content, and I use red kidney beans since I can’t get canned black beans where I live. I also add oregano, cinnamon, and more chili. It’s perfect as a taco or burrito filling, as well as on its own. I make it in a large pot and find it usually takes about 35 minutes for the quinoa to be cooked.
just made this tonight. I have to say it was probably one of the best dishes I have ever had. I am not a vegetable person but I am really trying to eat more. This was a fantastic dish to do so. Thank you.
I made this for my boyfriend and I for dinner tonight. We substituted shredded chicken breast for the black beans, since he is allergic, and it was great! He was apprehensive about the “kwee-no,” but absolutely loved it! Awesome recipe!
Just made this and it is delish! Thank you so much for the recipe! I was thinking next time it might be fun to add some plain Greek yogurt. 🙂
Thank you – this is going on the Menu for this week. Looks fantastic, and easy, and healthy. Wow!
Made this for dinner tonight! It’s a Taste Sensation!!
I didn’t have avocado, but I did add some green onions chopped,
And some plum tomatoes….HoneyHusband loved it!
(The quinoa was still sort of crunchy, was it finished cooking, or is supposed to stay tiny and crunchy?) we liked like this and nobody died, so I’m thinking it went o.k..lol…
I’m so glad you tried this recipe! As for the crunchy quinoa – this may be attributed to a high heat source, toasting it a bit too much. You can try to reduce the heat a bit more for next time.
You need more than 1 cup of water I followed exactly I had to add another cup of water
The amount of water listed is correct as there are other sources of liquid present in this dish, like the can of fire-roasted diced tomatoes. But please feel free to add as much water as needed to suit your preferences. That’s the beauty of home cooking, right? 🙂
Omg I just cooked this for dinner and it was so good for something healthy. It has plenty of flavored and my husband loves it too! Thank you for sharing this recipe.
THANK YOU I’ve made this several times now and it is amazing. Love it.
Chungan! We made this tonight and marinated some boneless skinless THIGHS in a grill seasoning pack, cooked them on the grill and served the chicken on the bed of the quinoa dish. Very good! Also to everyone worried about the spiciness of the jalapeno-only include the jalapeno and none of seeds and the heat will be non-existent-this is what we did (although we love hot food so next time we will include the jalapeno seeds). Thank you for this healthy recipe-we are trying to be more conscience about our diet and this helps. We are also on a quinoa food-kick so I will be trying your asian-flavored quinoa dish too. From way up in Alaska thank you!! 🙂
Any good substitutions for tomatoes? I have an intolerance to them but the dish looks great. I wasn’t sure if there would be a difference in liquid ratio for the quinoa without the tomatoes.
Vicky, yes, there will be a difference in liquid ratio if the tomatoes are omitted, which is crucial in a one pot recipe. With that said, I do not recommend a substitute.
Seriously FABULOUS! Whole family enjoyed it. Def keeper 🙂 THANKS!!
I tried this a few weeks ago- turned out so delicious. I am someone who cannot handle spicy but the jalapeño, chilli and cumin were perfect. I found it kind of difficult to cook the quinoa inside the dish… It requires constant stirring to do it this way. Making a double recipe tonight so I will halfway cook the quinoa first to save my arms! Used parsley and lemon the first time because I am Italian and parsley works! It’s truly a healthy recipe because even if I splash more olive oil I don’t feel guilty. I love love this recipe. Thanks!!
Made this today for a family lunch. Delicious and will make again! Only changes I will make going forward – a bit more spice and much less lime (maybe depends on the size of the line, but mine was medium and it overpowered everything). So easy and love the one pot meal! Definitely a keeper and one to play around with for variety.
I just made this and it amazing!!!!!!!
The flavors are so intense. No salt or pepper needed to taste. Thanks. Will be sharing this recipe with friends. Greetings for Curacao!!!
The recipe is great and with a little cotija cheese on top i stuffed pablanos with this!
This Mexican Quinoa is AWESOME! I added some chopped onions & onion powder for additional flavor since I’m cutting sodium. I also added a dollop of plain Greek yogurt as a topping. So delicious and healthy. Yummmm!
This was delicious! And so simple! We loved this quinoa. The only changes I made was omitting corn and using plain water, only because I didn’t have these on hand.
As soon as they legalize marrying a quinoa dish I am leaving my husband to do just that. This was so simple to make and was SO DELICIOUS and I have to now figure out how to not eat the whole pan in one sitting.
I’m making this one soon for my family but, I’m going to add Chipotle Lime Kale Garden Fusions to supercharge it!
I just made this using red Quinoa. It lives up to Damn Delicious. We have a new meatless meal.
looks yummy but why is the fat count so high?
Avocados are high in fat, but it is monounsaturated fat, which is the “good” fat that helps lower bad cholesterol as long as you consume them in moderation.
Made this today and it was DELICIOUS! I didn’t have all the ingredients so I improvised a bit. I used roasted red peppers instead of tomatoes and just left out the corn. I am tripling the batch next time. Thank you!
I made this recipe a few months ago and loved it! We just picked up a bunch of red peppers and I’m wondering if this would make a good filling for stuffed peppers. Has anyone tried that?
That sounds like a great idea!
Don’t really like quinoa but thought I’d try this for a vegetarian guest. It was amazing! I served it on green chili corn tortillas (La Tortilla Factory). We made quinoa tacos. This is on my regular dinner rotation. Thank you!
This was awesome! Definitely a keeper. My one-year-old loved it too, and made a big mess eating it right up!
i just made this and it’s amazing!! I used the fire roasted diced tomatoes with garlic added (in addition to fresh garlic). Definitely putting this in my regular rotation – my 4 year old and 17 month old loved it too!! Thanks for sharing!
Making this tonight for my Bible study group. Sounds delicious. For future reference, can this be made in crockpot? I love using my crockpot.
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Oh my gosh – this recipe is so good! I was looking for something quick to prepare, vegetarian, packed with protein, gluten-free, dairy-free, and delicious. This recipe scores on all counts. Thank you so much for sharing!
I love this recipe, it’s quick and delicious! But how can I get my quinoa to come out fluffy instead of mushy?
Thanks!
Victoria, here is a great article on How To Cook Fluffy, Tasty Quinoa.
Will be trying this soon (uhm, like tomorrow, because I was already at the store today). I am ALWAYS looking for new Quinoa Recipes.
Since I’m not vegan, I used chicken broth & also used chipotle peppers since it’s all I had on hand & this turned out really nice. We have it at breakfast with a fried egg over the top or also as a burrito filling. Even by itself, the dish has great favors & loaded with protein & fiber!
cant wait to try this meal tonight. Have you ever put chicken in it??
I actually have not but many of my readers have added in their favorite proteins with great results!
I made this yesterday and It was delicious, no jalapeños because I didn’t have some,no cilantro because we hate cilantro but it was sooo good,thanks.
Thank you for the awesome, EASY recipe! I literally threw everything in, did some chores, it was done and its bomb. I have enough for the next couple days. Thank you!
Thanks for this awesome recipe! Made it tonight with just a few differences. Added a yellow bell pepper and was out of cumin so I used a tbsp of taco seasoning. This was a huge hit in our house and my picky eater had seconds!!!!! Thank you! Love trying all your recipes!
This is so good, but is it true? 400 calories and 14 grams of fat??? is that correct? How big is a serving?
Yes, the numbers are correct. And each serving should be anywhere from 1-1 1/2 cups.
I love the look of this and it sounds easy to do. My only problem is I work in grams. How many grams are in a cup? Could you convert the recipe to show ingredient amounts in grams please?
Liz, it is best that you use free online resources at your discretion (you can gooogle “cups to grams conversion”) to obtain such information.
Hey! So is it 1 cup of broth per 1 cup quinoa? I always thought it’s double the water for cooking quinoa.
Mel, that’s generally the guideline but it really does not apply here as there are other sources of liquid aside from the broth (ex. undrained diced tomatoes). But please feel free to add more broth as needed to fit your desired preferences.
This meal was so easy to put together and delicious! My husband and 2 kids (12 and 14) loved it, too!
This was so delicious! I made it for a friend and she requested that we add Turkey meat and make it a taco salad. I have never tried quinoa but always wanted to. Thanks for this recipe; it is now a staple in my menu!
Thanks for a lovely recipe. I stumbled upon your blog while looking for a recipe for zucchini fritters. I have made both those and the one pan quinoa and both were easy delicious recipes! Will try more of your recipes and keep an eye on your new posts. Keep up the great work!!
Ahh this sounds so good! And quinoa sounds much better than the cauliflower rice I usually make in mixed dinners like these. I find it gets a little mushy when it isn’t served as a side. Can’t wait to try this!
I LOVED this meal! It was so easy to make and tasted delicious…I’ve already shared the recipe with several dinner guests and other friends!
Like many other people on this chain, I LOVE this recipe (with some alternations for personal taste).
I did the first step w/ jalapeños, oil and garlic, but added two chopped chicken breasts, salt, pepper and chili powder. Then, I made the quinoa in a separate pan w/ chicken broth, more garlic, jalapeños, corn, beans, diced tomatoes and chiles. Added the chicken into the whole mix once the quinoa started to soften.
I left the avocado on the side as a garnish so it didn’t brown, soften or smoosh.
I see that this recipe makes 4 servings, but how much is 1 serving?
I would estimate anywhere from 1 to 1/2 cups.
I just made this dish and will definitely be adding it to my collection of recipes. It is flavorful, delicious, and by far the best quinoa meal I have ever had! Thanks Chungah!
I found you via pinterest blog and I think I will stay a while. I LOVE this recipe because I make lots of Mexican recipes and I love quinoa. Best of all, I have every single ingredient for this dish, can’t wait to get started. Looks amazing, I love colors/flavors/spices and all things Mexican (healthy without the cheesy/greasy stuff) and this is right up my alley! Thanks again!
Hi Chungah! I just discovered your site and am thrilled I have! I made this dish tonight and had to write and say how much my husband and I loved it! It was so damn delcious, easy and nutritious and satisfying. And, I am so impressed that mine looked as good as yours! I’m in Canada and we are having a cold snowy night so tucking in with this warm, spicy, hearty dish just hit the spot! I’m looking forward to trying more of your recipes and receiving your newsletter. Wishing you much success! Xx
is this gluten free?
Kad, this recipe is not specifically tailored to be gluten-free.
Hi,
I made this recipe for me and my dad ( especially in order to show him how a vegetarian meal can be so delicious) and we both liked it !!!
Tks for sharing this recipe
xx
Can I just use regular tomatoes if I don’t have the 1 (14.5 oz) can fire-roasted diced tomatoes? I don’t like spicy and I don’t know if these are spicy or not but I also don’t’ have time to stop at the supermarket.
Will this be ok to heat in the microwave the next day for lunch?
Geovanna, if you are not a fan of spicy foods, it is best to use a can of diced tomatoes instead. The liquid in these cans are crucial for a one pot dish like this. As for reheating in the microwave – it should be just fine.
I am not sure what happened but it has been cooking to 1.5 hrs and is not done.
Something has clearly gone wrong if it’s still not cooked through at this point!
This has become one of my family’s favorite dishes. I don’t put a jalapeño but add additional pepper. Also added onion and half a green bell pepper with the garlic and OO at the beginning. Also have made it with black beans and kidney beans (at different times) and both were excellent. I always add chicken because we like it a bit more filling. I will try sausage at some point that sounds good too! Thanks so much for this great recipe!!
I made this for dinner last night and it is delicious – I did make a few substitutions based on what I had on hand and it still turned out wonderful. It is even better cold today for lunch with an extra squeeze of lime juice! Thank you!
Hi there, I found this recipe on pintrest the other day and made it today. Delicious! Thanks for a great recipe.
This is really good. The only thing I’d change is this: cook it in a 10-inch skillet. The recipe says “a large skillet,” without a measurement. I used a 12-inch skillet and had to add water to get the quinoa cooked. It just spread the ingredients out too far, not allowing the liquids to be in full contact with all the grain.
I’ll make this again.
Thanks ! That comment is invaluable, I too would have used my large skillet ( 12 inch ) and have the same problem with not having enough liquid. Then I would have added more and probably ended up with glue. I will use my 10 inch skillet. Recipe looks and sounds amazing so I’ve got my fingers crossed. Cheers. Rebecca
Ok, so I made it. I did not have avocados, so I went ahead without them. The FLAVOR… Every bite is full of flavor and excitement. Loved it! thank you for posting the recipe with a beautiful picture of the dish. The picture is what intrigued me and the recipe really awaken my appetite for quinoa 🙂 thank you.
How can this possibly have 14g of FAT in it?? that has to be wrong
Sudie, the numbers are correct. The amount of fat in an avocado tends to be underestimated. An average sized avocado (200g) will have 30g of fat, and 1 tablespoon of olive oil has 14g of fat.
I just made this and it was so good! I used just normal diced tomatoes because i could not find fire roasted. For this reason, I would add a bit more seasoning. I am just wondering, would this freeze well? Let me know! And Thanks for posting!!
I’m so glad you tried this recipes! As for freezing, unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I had this for dinner tonight and it is great and easy to make . Thanks for sharing .
Made this last night and have to say it was DELICIOUS!!! It was my first time cooking with Quinoa and I love it.
SO fantastic. I’m a college student with little time and energy for cooking, but this was so easy to make and tastes amazing. Thank you for this
Thanks for the recipe! Made this, couldn’t find black beans so I used a 5-bean mix instead. It was delicious! Very creative way of using quinoa 🙂
I’m extremely excited to try out this recipe! I was just curious if anyone tried making this recipe in a crockpot or if it would even be possible and how’d you go about doing it?
This dish smelled delicious! Unfortunately we’re not quinoa experts yet and the bulk quinoa we bought had no reminder to rinse the quinoa before cooking. So guess what? The quinoa failed to open and we had to throw it out. We’re on a cleanse and now the mood is pretty intense in the kitchen, to say the least, as we try to figure out something else to eat for dinner.
Is there a way you can add “rinse quinoa before adding” in your recipe? That might help others like us. Thanks!
Hi Tony – what a bummer! Yes, rinsing the quinoa is a must but even without rinsing, the quinoa actually should have cooked just fine and still “open up”. It would have had a bitter taste to it instead. I just wonder if something else might have gone wrong here.
I’ve made this recipe 3-4 times now, and it always takes more than 20 minutes for the quinoa to be cooked — closer to 35. I do make it in a pot, not a skillet, so that may be the reason. Maybe this is what happened to Tony?
Is this 401 calories per serving or 401 calories for the entire dish? Thanks! 🙂
The calories listed are for each serving.
Thank you very much! Do you know what the serving size is? It was not mentioned on the nutrition label.
I would roughly estimate about 1-2 cups per serving.
Okay! Awesome! Thank you so much! I have made this dish so many times now and it is sooooooo good! 🙂
i just made this…soooo good….i didnt have jalapeno so i used banana peppers…also my son hates tomato chunks so i used tomato sauce….love the colors and a different side dish…thanks so much !!!!
Just made this and have enough to last me for about 4 lunches. This stuff is DELICIOUS! I omitted the jalapeno because I used chunky rotel tomatoes instead which already have some spice in it, but man was it delicious. Definitely saving it for my recipe book!
Does this recipe freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.