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Close-up of vibrant Mexican quinoa with visible vegetables on wood.

ONE PAN MEXICAN QUINOA

This one-pan Mexican quinoa is a flavorful and easy-to-make dish perfect for a quick weeknight meal. Packed with vegetables and plant-based protein, it's a healthy and satisfying option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 bell pepper (any color), chopped
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
Optional Toppings
  • avocado, cilantro, salsa, sour cream Optional

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and bell pepper and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Stir in quinoa, black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
  5. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until quinoa is cooked.
  6. Fluff with a fork and serve with desired toppings.

Notes

Adjust the amount of chili powder to your preferred level of spiciness.