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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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?