Go Back
–+ servings
One Pan Mexican Quinoa

One Pan Mexican Quinoa

Yield: 4 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
5 stars (271 ratings)

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
  • ½ 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

  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  • Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  • Stir in avocado, lime juice and cilantro.
  • Serve immediately.

Notes

Adapted from Cook Like a Champion