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A pan of vibrant One Pan Mexican Quinoa with black beans, corn, bell peppers, cilantro, and lime, served with avocado.
Layla

Zesty One-Pan Mexican Quinoa

This vibrant One-Pan Mexican Quinoa is a hearty, flavorful, and incredibly easy vegetarian meal, packed with protein and fresh ingredients, all cooked in a single pan for minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Southwestern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Quinoa Base
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup quinoa rinsed
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Pinch cayenne pepper optional
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) diced tomatoes undrained
  • 1 cup corn fresh or frozen
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Garnish (Optional)
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • 1/4 cup crumbled cotija cheese or other desired cheese
  • 1 avocado diced

Equipment

  • Large Skillet with Lid
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Sauté Aromatics
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 3-5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
Add Dry Ingredients
  1. Stir in the rinsed quinoa, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to lightly toast the spices and quinoa.
Combine Wet Ingredients
  1. Add the rinsed and drained black beans, undrained diced tomatoes, corn, vegetable broth, salt, and black pepper to the skillet. Stir everything to combine well.
Simmer and Cook
  1. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the quinoa has absorbed most of the liquid and is fluffy. Avoid lifting the lid too often.
Rest and Fluff
  1. Remove the skillet from the heat and let it sit, covered, for 5 minutes. Then, remove the lid and fluff the quinoa gently with a fork.
Serve
  1. Stir in fresh chopped cilantro (if desired). Serve hot, garnished with lime wedges, crumbled cotija cheese, and diced avocado.

Notes

For a spicier kick, add a diced jalapeño along with the onion. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to add other vegetables like bell peppers or zucchini for added flavor and nutrition.