I’m sharing my One Pan Mexican Quinoa, a light and healthy family-friendly main with a clever ingredient twist and a one-skillet approach that makes weeknight dinners way easier.

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I never expected a weeknight dish to feel this surprising, but One Pan Mexican Quinoa does it. I love how a simple yellow onion and a handful of black beans can turn into something that tastes layered and a little wild, not flat or boring.

It’s kind of like Quinoa Mexican Rice met a bold cousin and they refused to be ordinary. I mess up recipes all the time but this one forgives you, and somehow every spoonful keeps revealing a new little flavor note.

If you like food that keeps you guessing, this will make dinner interesting.

Ingredients

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Quinoa is a seed not a grain, packed with protein and fiber.
Black beans add creaminess, lots of protein and fiber, keeps you full.
Tomatoes bring acid and heat, juicy flavor and a little spice.
Corn gives sweetness and crunch, some carbs and a summery taste.
Bell pepper adds bright color, vitamin C and a sweet snap.
Avocado brings creaminess and healthy fats, makes bowls rich and smooth.
Cilantro gives fresh herb punch, slightly citrusy, use sparingly if picky.
Cheese melts into gooey richness, adds salt and savory comfort.

Ingredient Quantities

1 tbsp olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

2 cloves garlic minced

1 cup long grain white quinoa rinsed

1 15-oz can black beans drained and rinsed

1 cup frozen corn (or 1 cup canned corn, drained)

1 14.5-oz can diced tomatoes with green chiles (undrained)

2 cups low-sodium vegetable broth or chicken broth

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp dried oregano

1 tsp kosher salt (or to taste)

1/2 tsp black pepper

1/4 cup fresh cilantro chopped

juice of 1 lime

1 cup shredded cheddar or Mexican blend cheese optional

1-2 ripe avocados sliced or diced optional

2 green onions sliced for garnish optional

How to Make this

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1. Heat 1 tbsp olive oil in a large deep skillet over medium heat, add 1 diced yellow onion and 1 diced red bell pepper, saute until soft about 4-5 minutes, then add 2 cloves minced garlic and cook 30 seconds more.

2. Stir in 1 cup rinsed long grain white quinoa and toast it with the veg for 1-2 minutes so it gets a little nutty, then sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper and stir to coat the quinoa and bloom the spices.

3. Pour in 1 1
4.5-oz can diced tomatoes with green chiles (undrained) and 2 cups low-sodium vegetable or chicken broth, scrape the bottom of the pan so nothing sticks and bring to a gentle boil.

4. Add 1 15-oz can black beans (drained and rinsed) and 1 cup frozen corn (or canned drained corn), give it one quick stir to combine.

5. Reduce heat to low, cover the pan and simmer for 15-20 minutes until the quinoa is tender and most of the liquid is absorbed; check at 15 minutes, dont stir too much or it’ll get mushy.

6. Remove from heat and let it sit covered for 5 minutes so it finishes steaming and gets fluffy.

7. Fluff with a fork, squeeze in juice of 1 lime and fold in 1/4 cup chopped fresh cilantro, taste and adjust salt or lime if needed.

8. If you want cheese, sprinkle 1 cup shredded cheddar or Mexican blend cheese over the top and cover until it melts for 1-2 minutes, or stir it through for extra creaminess.

9. Top with 1-2 ripe avocados sliced or diced and 2 sliced green onions for garnish, serve warm and enjoy.

Equipment Needed

1. Large deep skillet or saute pan with lid (about 12-inch works well)
2. Wooden spoon or heatproof spatula for stirring
3. Measuring cups and spoons
4. Fine mesh strainer or colander (to rinse quinoa and drain beans)
5. Cutting board and sharp chef’s knife
6. Can opener
7. Fork (to fluff the quinoa)
8. Citrus reamer or small juicer (optional, for the lime)

FAQ

Q: Do I have to rinse the quinoa first? A: Yes, rinse it under cold running water in a fine mesh strainer for 30 to 60 seconds to wash off the bitter saponin unless the package says pre-rinsed. If you skip rinsing it can taste a little soapy.

Q: Can I make this vegan or dairy free? A: Totally, just use vegetable broth instead of chicken and skip the cheese or swap for a plant based shred, its still super flavorful with the lime and cilantro.

Q: Will brown or tri color quinoa work instead? A: You can use them but expect to add more liquid and more time, brown quinoa usually needs about 30 to 40 minutes and roughly 1/4 to 1/2 cup extra broth, so keep an eye on it and adjust as needed.

Q: How do I know when the quinoa is done and not mushy? A: When the liquid is absorbed and each grain has that little white ring or the germ popped out its done, remove from heat, fluff with a fork and let rest 5 minutes to avoid mush.

Q: Can I double the recipe or meal prep it? A: Yes you can double it but use a bigger pan and maybe add a few extra minutes of cook time, this stores well in the fridge for 3 to 4 days, freeze portions without avocado or fresh herbs for up to 2 months.

Q: How do I make it spicier or customize the toppings? A: Add diced jalapeño, a pinch of cayenne, or a spoonful of chipotle in adobo to up the heat, and top with cheese, avocado, green onions, extra cilantro and a squeeze of lime to finish, mix and match to your taste.

ONE PAN MEXICAN QUINOA Recipe Substitutions and Variations

Quinoa: swap with long grain white rice for a very similar one pot result, or use brown rice if you want nuttier chew (use more liquid and more time), or try quick cooking farro for a heartier texture — plan for a bit different cook time.
Black beans: replace with pinto beans or kidney beans straight from a can, or use cooked green lentils for a lighter, slightly mushier protein boost that soaks up spices well.
Diced tomatoes with green chiles: use plain diced tomatoes plus a tablespoon or two of your favorite salsa, or stir in chopped canned green chiles, or add a tablespoon of chipotle in adobo if you want smoky heat.
Shredded cheddar or Mexican blend: swap for Monterey Jack or queso fresco for milder flavor, use crumbled cotija for a salty finish, or choose a vegan shredded cheese or a sprinkle of nutritional yeast to keep it dairy free.

Pro Tips

Pro tip 1 — Toast the quinoa like you mean it
After the onions and peppers are soft, let the quinoa toast a bit longer than you think, about two to three minutes stirring constantly until it smells nutty and you see tiny toasted bits. That extra toasting adds real depth, just dont let it burn.

Pro tip 2 — Keep control of the moisture so it never gets mushy
If you want firmer quinoa use about one and three quarters cups of broth instead of two, and keep the heat at a very gentle simmer. Resist stirring while it cooks, check at 15 minutes and only poke if needed. If it dries out later when reheating add a splash of water or broth, dont pour a lot at once.

Pro tip 3 — Punch up the flavor without extra work
Char the bell pepper a little before dicing or toss in one minced chipotle in adobo if you like smokiness, a teaspoon goes a long way. A tiny splash of apple cider vinegar or a pinch of sugar at the end can balance acidity if the tomatoes taste flat, try a little and taste as you go.

Pro tip 4 — Storage and finish tricks
Store leftovers without avocado and without cheese, they dont reheat well. When reheating add a tablespoon or two of broth and cover so it steams back to fluffy. If you want melty cheese, sprinkle it on right before serving and cover the pan for a couple minutes rather than stirring it in, its creamier that way.

ONE PAN MEXICAN QUINOA Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my One Pan Mexican Quinoa, a light and healthy family-friendly main with a clever ingredient twist and a one-skillet approach that makes weeknight dinners way easier.

Servings

servings

Calories

239

kcal

Equipment: 1. Large deep skillet or saute pan with lid (about 12-inch works well)
2. Wooden spoon or heatproof spatula for stirring
3. Measuring cups and spoons
4. Fine mesh strainer or colander (to rinse quinoa and drain beans)
5. Cutting board and sharp chef’s knife
6. Can opener
7. Fork (to fluff the quinoa)
8. Citrus reamer or small juicer (optional, for the lime)

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 cloves garlic minced
1 cup long grain white quinoa rinsed
1 15-oz can black beans drained and rinsed
1 cup frozen corn (or 1 cup canned corn, drained)
1 14.5-oz can diced tomatoes with green chiles (undrained)
2 cups low-sodium vegetable broth or chicken broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1 tsp kosher salt (or to taste)
1/2 tsp black pepper
1/4 cup fresh cilantro chopped
juice of 1 lime
1 cup shredded cheddar or Mexican blend cheese optional
1-2 ripe avocados sliced or diced optional
2 green onions sliced for garnish optional

Directions

Heat 1 tbsp olive oil in a large deep skillet over medium heat, add 1 diced yellow onion and 1 diced red bell pepper, saute until soft about 4-5 minutes, then add 2 cloves minced garlic and cook 30 seconds more.
Stir in 1 cup rinsed long grain white quinoa and toast it with the veg for 1-2 minutes so it gets a little nutty, then sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper and stir to coat the quinoa and bloom the spices.
Pour in 1 1
5-oz can diced tomatoes with green chiles (undrained) and 2 cups low-sodium vegetable or chicken broth, scrape the bottom of the pan so nothing sticks and bring to a gentle boil.
Add 1 15-oz can black beans (drained and rinsed) and 1 cup frozen corn (or canned drained corn), give it one quick stir to combine.
Reduce heat to low, cover the pan and simmer for 15-20 minutes until the quinoa is tender and most of the liquid is absorbed; check at 15 minutes, dont stir too much or it'll get mushy.
Remove from heat and let it sit covered for 5 minutes so it finishes steaming and gets fluffy.
Fluff with a fork, squeeze in juice of 1 lime and fold in 1/4 cup chopped fresh cilantro, taste and adjust salt or lime if needed.
If you want cheese, sprinkle 1 cup shredded cheddar or Mexican blend cheese over the top and cover until it melts for 1-2 minutes, or stir it through for extra creaminess.
Top with 1-2 ripe avocados sliced or diced and 2 sliced green onions for garnish, serve warm and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.