Dinner

One Pan Mexican Quinoa Recipe

Name: One Pan Mexican Quinoa Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 1 jalapeno, minced; 1 cup quinoa; 1 cup vegetable broth; 1 (15-ounce) can black beans, drained and rinsed; 1 (14.5-ounce) can fire-roasted diced tomatoes; 1 cup corn kernels (frozen, canned or roasted); 1 teaspoon chili powder; 1/2 teaspoon cumin; Kosher salt and freshly ground black pepper, to taste; 1 avocado, halved, seeded, peeled, and diced; 2 tablespoons freshly squeezed lime juice; 2 tablespoons chopped fresh cilantro leaves

ByCharlotte Montgomery December 25, 2025December 25, 2025

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Introduction

This One Pan Mexican Quinoa is a flavorful and easy meal that combines hearty quinoa with black beans, corn, and spices. It’s a healthy, vegetarian dish perfect for busy weeknights or meal prep. Ready in just one pan, it’s both convenient and delicious.

A close-up of a blue cast iron pan filled with a colorful mix of quinoa, black beans, corn, diced avocado, and chopped tomatoes, all evenly mixed. The quinoa forms a grainy golden base layer, dotted with the black beans' dark round shapes, bright yellow corn kernels, chunks of light green avocado, and small red tomato pieces, creating a visually rich texture throughout. The pan sits on a white marbled textured surface, showcasing the vibrant colors and varied textures of the fresh ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup corn kernels (frozen, canned, or roasted)
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled, and diced
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and jalapeno, cooking while stirring frequently until fragrant, about 1 minute.
Step 2: Stir in the quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste.
Step 3: Bring the mixture to a boil. Cover, then reduce heat to a simmer and cook until the quinoa is tender and liquid is absorbed, about 20 minutes.
Step 4: Remove from heat and gently stir in the diced avocado, lime juice, and chopped cilantro.
Step 5: Serve immediately while warm and enjoy your vibrant, one-pan meal.

Tips & Variations

For extra protein, add cooked chicken or shrimp before step 4.
Use quinoa broth instead of vegetable broth for a richer flavor.
Swap jalapeno with a milder pepper if you prefer less heat.
Feel free to add diced bell peppers or chopped onions for more veggies.
Garnish with shredded cheese or a dollop of sour cream for a creamier finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth and warm gently on the stove or in the microwave to keep the quinoa moist. Avoid adding avocado until serving to prevent browning.

How to Serve

A close-up view of a dish made of small cooked quinoa grains mixed with black beans, yellow corn kernels, and chopped red tomatoes. There are pieces of green avocado and bits of herbs scattered throughout. The mixture looks moist and colorful, with a wooden spoon scooping out a portion from the middle of the dish. The texture shows a mix of soft grains and crunchy vegetables, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and plant-based ingredients. Just be sure any broth you use is vegan-friendly.

Can I use other grains instead of quinoa?

Quinoa works best because it cooks quickly and absorbs flavors well, but you can try brown rice or bulgur. Keep in mind cooking times may vary and require adjustments.