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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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!