One Pan Mexican Quinoa

One Pan Mexican Quinoa

Looking for something healthy but tasty? How about less pots and pans to clean too!

  • 1 TBSP olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15oz) can black beans, drained and rinsed
  • 1 (14.5oz) can fire-roasted diced tomates
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • kosher salt and ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • juice of 1 lime
  • 2 TBSP chopped cilantro leaves (optional)

*I used 1 cup of mixed frozen vegetables instead of the corn since I didn’t have any. I also used Wholly guacamole single servings instead of an avocado.


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.

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