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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I adore one pan dinners! This looks seriously delicious!
Oooh, I’m obsessed with quinoa lately but I’ve been getting bored with my usual salads. Definitely making this soon!
yummie! 😀
I have red kidney beans in my pantry at the moment, can I substitute this for the black beans?
Thank you
I haven’t made this yet (on the schedule for this weekend) but I would think you could use any variety of beans.
Yes, feel free to use any kind of beans you’d like – I just prefer black beans in recipes like these.
Do you think I can cook it today and serve it hot tomorrow for a dinner…… does it re heat well or go all soggy?
tahnks
Yes, you can reheat as needed.
Just make sure you wait to add the avocado and cilantro until you’re ready to serve!
What do you serve it with tortilla etc
You can just eat this on its own, like a rice side dish. I’m serving it up as a side to some shrimp tostadas.
I’ve used red kidney beans in a quinoa salad and it was just as good as the black beans.
Delish, Chung-Ah! I love that this is a one pot meal…so easy and healthy!
This looks like it would be great to make a big batch of for dinner and then pack for an interesting, fun lunch the next day! I’m always on the lookout for ways to keep my packed lunches exciting! pinned
Thanks for the inspiration.
Ah this sounds delicious! Eating healthily is so simple when you know how to make lovely dishes like this. I love quinoa, and this looks fantasmic! x
I haven’t cooked quinoa in a very long time, this recipe would make for a good come back to this super healthy grain. Look colourful and delicious!
Now this is some gorgeous quinoa!! You have the ability to take anything, put it into a skillet, make it look drop dead gorgeous, and make me want to dive in, pronto!
Can’t wait to try this, I’ve been on a quinoa kick lately and I love the bright and bold flavors!