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Mexican Quinoa

Deliciously Easy Mexican Quinoa: A One-Pan Wonder

This Mexican Quinoa is a wholesome, one-pan meal packed with flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil can substitute with avocado oil
  • 2 cloves Garlic minced
  • 1 each Jalapeno seeds removed for milder heat
  • 1 cup Quinoa rinsed before cooking
  • 2 cups Vegetable Broth or chicken broth for non-vegetarians
  • 1 can Black Beans rinsed
  • 1 can Fire-Roasted Diced Tomatoes drained
  • 1 cup Corn Kernels canned or frozen
For the Seasoning
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Cumin or ground coriander as alternative
  • Salt & Pepper to taste
For Toppings
  • 1 each Avocado diced
  • 1 each Lime Juice fresh
  • ¼ cup Cilantro freshly chopped

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno. Sauté for about 1 minute until fragrant.
  2. Stir in rinsed quinoa, vegetable broth, black beans, diced tomatoes, and corn. Add chili powder, cumin, salt, and pepper. Mix until combined.
  3. Bring to a boil, then cover and reduce heat to low. Simmer for about 20 minutes until quinoa absorbs liquid.
  4. Remove from heat and stir in diced avocado, lime juice, and cilantro. Serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 6IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Rinse quinoa before cooking to avoid bitterness. Adjust seasoning to your preference and embrace the versatility of this one-pan meal.

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