Print Recipe
5 from 4 votes

One Pan Mexican Quinoa

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: Vegetarian


  • chopping knife
  • large cooking


  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 pc jalapeno minced (optional)
  • 1 cup quinoa
  • 1 cup vegetable broth (chicken broth)
  • 1 can black beans drained and rinsed (15-ounce)
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup corn kernels frozen, canned or roasted
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • ground black pepper salt and freshly, to taste
  • 1 pc avocado halved, seeded, peeled and diced (optional)
  • 1 pc lime juice
  • 2 tbsp cilantro (coriander) leaves chopped fresh replace by fresh parsley if you prefer


One pan Mexican quinoa:

  • Heat olive oil in a large skillet (pan) over medium-high heat.
  • Add garlic and jalapeno, and cook.
  • Stir frequently until fragrant for about 1 minute.
  • Stir in quinoa, vegetable/chicken broth, beans, tomatoes, corn, chilli 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.


Quinoa is usually cold in salads or as a plain dish. When I discovered this recipe from Damn Delicious, I tried it and we all loved it. For a non-vegetarian version, you can add some chicken cubes or ground beef and serve it with some sour cream or Greek yogurt and guacamole.