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