Description
This One Pan Mexican Quinoa is an easy, protein-packed dinner perfect for busy weeknights. Made with black beans, quinoa, veggies, and bold Mexican spices, it’s a quick, healthy, vegetarian meal. Perfect for meal prep or a light lunch, this one-skillet recipe is gluten-free, customizable, and full of flavor.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
1 cup corn (fresh, canned or frozen)
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chiles
1 1/2 cups vegetable broth
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Avocado slices or lime wedges, for serving (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add chopped bell pepper, corn, cumin, chili powder, salt, and pepper. Cook for 2–3 minutes.
4. Stir in quinoa, black beans, and the can of diced tomatoes with green chiles.
5. Pour in the vegetable broth and bring everything to a gentle boil.
6. Reduce heat, cover, and simmer for 20 minutes, or until quinoa is fully cooked and liquid is absorbed.
7. Remove from heat and let it sit, covered, for 5 minutes.
8. Fluff with a fork and garnish with cilantro, avocado, or lime if desired. Serve warm.
Notes
Use pre-rinsed quinoa to skip an extra step.
You can swap vegetable broth for chicken broth if not vegan.
Add shredded cheese or a fried egg for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg