One Pan Mexican Quinoa

Searching for an exotic, healthy weeknight supper? Here is your answer. Also a big hit with gluten-free and vegetarian family and friends.


  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • ½ a large jalapeno, minced (taste to make sure it’s not too spicy)
  • 3/4 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
  • 1 cup corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and freshly ground black pepper
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat the olive oil in a large skillet with a lid over medium heat.
  2. Sauté the garlic and jalapeno until it starts to brown, about one minute.
  3. Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, and salt to the skillet and stir to mix well.
  4. Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid.
  5. Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.
  6. Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.