Description
One-Pan Mexican Quinoa is a quick, colorful, and protein-packed weeknight dinner made with black beans, corn, fresh tomatoes, and warm spices—all cooked in one pan and finished with creamy avocado and lime.
Ingredients
Scale
- 1–2 tablespoons olive oil
- ½ onion, finely chopped
- 1 cup red pepper, finely chopped
- 1 fresh tomato, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup quinoa, rinsed
- 2 cups vegetable stock (or water)
- 1 avocado, sliced
- A handful fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and red pepper. Cook 3–5 minutes until softened.
- Stir in tomato, garlic, cumin, coriander, smoked paprika, and salt. Cook 2–3 minutes until fragrant.
- Rinse quinoa under cold water using a fine mesh strainer.
- Add quinoa, corn, black beans, and vegetable stock to the pan. Stir well.
- Bring to a gentle simmer. Cover with a lid (leave a small gap for steam).
- Reduce heat to low and cook for 15 minutes.
- Turn off heat and let rest, covered, for 5 minutes.
- Fluff quinoa with two forks.
- Garnish with avocado slices, cilantro, and fresh lime juice before serving.
Notes
- Rinsing quinoa removes bitterness and improves texture.
- If mixture seems dry, add a splash of stock and let sit covered for a few minutes.
- Add jalapeño or chili powder for extra heat.
- Leftovers store well for up to 4 days in the refrigerator
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: One-Pan / Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg