Dinner

One-Pan Mexican Quinoa Recipe

Name: One-Pan Mexican Quinoa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1/2 onion (finely chopped); 2 garlic cloves (minced); 1 cup red pepper (finely chopped); 1 fresh tomato (finely chopped); 1 avocado (sliced); A handful fresh cilantro (chopped); 1 lime (for garnish and juice); 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1 cup corn (fresh or frozen); 1 cup black beans (cooked or canned, rinsed); 1 cup quinoa (rinsed); 2 cups water or vegetable stock; Olive oil (for cooking, about 1-2 tablespoons)

ByCharlotte Montgomery October 31, 2025October 31, 2025

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Introduction

This One-Pan Mexican Quinoa is a vibrant and satisfying dish that’s perfect for a quick, nutritious meal. Packed with fresh vegetables, spices, and protein-rich quinoa, it brings bold flavors with minimal cleanup.

The image shows a stainless steel pan filled with a mixture of cooked quinoa, black beans, yellow corn, and small red bell pepper pieces, all mixed together creating a colorful grain and vegetable base. On top of this base, there are two groups of sliced avocado placed on opposite sides, with bright green slices fanned out neatly. In the center of the pan, there are two fresh lime wedges placed vertically. Small green cilantro leaves are scattered across the dish, adding a fresh touch. The pan is sitting on a white marbled surface with a light gray cloth nearby and some half avocado and lime pieces around the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 onion, finely chopped
2 garlic cloves, minced
1 cup red pepper, finely chopped
1 fresh tomato, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon salt
1 cup corn
1 cup black beans
1 cup quinoa
2 cups water or vegetable stock
1 avocado, sliced
A handful fresh cilantro, chopped
1 lime, cut into wedges

Instructions

Step 1: Finely chop the onion, red pepper, and tomato. Mince the garlic cloves.
Step 2: Heat a drizzle of olive oil in a large pan over medium heat. Cook the chopped onion and red pepper until the onion starts to soften, about 3-4 minutes.
Step 3: Add the chopped tomato, minced garlic, cumin, coriander, smoked paprika, and salt. Stir well and cook for a few minutes until the mixture is fragrant and the tomato softens.
Step 4: Rinse the quinoa under cold water to remove its natural bitterness.
Step 5: Add the rinsed quinoa, corn, black beans, and 2 cups of water or vegetable stock to the pan. Stir to combine all ingredients and bring the liquid to a gentle simmer.
Step 6: Cover the pan with a lid or tightly with tin foil, leaving a small gap for steam to escape.
Step 7: Reduce the heat to low and cook for about 15 minutes, until the quinoa has absorbed the liquid.
Step 8: Turn off the heat and let the quinoa rest, covered, for another 5 minutes.
Step 9: Remove the lid or foil and fluff the quinoa gently with two forks.
Step 10: Garnish with sliced avocado, chopped fresh cilantro, and a squeeze of lime before serving.

Tips & Variations

Use vegetable stock instead of water for a richer flavor.
Add a diced jalapeño with the peppers for some heat.
Swap black beans for kidney beans or chickpeas if preferred.
Top with shredded cheese or a dollop of sour cream for extra creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the quinoa seems dry.