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This One Pan Mexican Quinoa is a hearty flavor-packed meal and it's a breeze to make. It's a total weeknight winner that takes about 30 minutes on the stove, and you'll only have to clean one pan!
When I want to make a meal that's hearty and delicious, yet super simple, this is my go-to recipe. It's perfect for busy weeknights and it's totally kid-friendly, too.
INGREDIENTS NEEDED FOR ONE PAN MEXICAN QUINOA
You might need to take a trip to your local grocery store, but you can definitely find everything you'll need in one place.
You'll need avocado oil, red onion, poblano pepper, garlic, chili powder, cumin, smoked paprika, sea salt, quinoa, vegetable broth, corn kernels, black beans, lime juice, cilantro, and avocado.
HOW TO MAKE MEXICAN QUINOA
- STEP 1 - Heat oil in a large skillet over medium heat. Add onion and poblano pepper. Sauté until softened.
- STEP 2 - Add garlic and sauté for 30-60 seconds until fragrant.
- STEP 3 - Now add the chili powder, cumin, and smoked paprika. Heat until fragrant for about 30 seconds.
- STEP 4 - Pour in the tomatoes and lightly simmer until the liquid cooks down a bit.
- STEP 5 - Add the quinoa, broth, black beans, corn, and salt. Stir to combine. Cover the pan and simmer on low until liquid is gone and quinoa is soft and fluffy.
- STEP 6 - Remove from heat and fluff with a fork. Add chopped cilantro and squeeze in the lime. Taste for seasoning and add more if needed.
TIPS, TRICKS AND SUBSTITUTE IDEAS:
- Make sure to rinse your quinoa if it's not already pre-rinsed. Otherwise, the natural coating can make it taste bitter or soapy.
- I prefer this recipe with poblano pepper because it adds a touch of heat. However, you can substitute with regular green bell pepper instead.
- To make it spicier, you can sauté a serrano or jalapeño pepper with the onions. Just deseed them and slice them first. A pinch of cayenne pepper works well too.
- If you don't have black beans, any canned beans will work.
- For extra flavor, add a ½ teaspoon of dried oregano and coriander with the other spices.
HOW LONG WILL IT KEEP IN THE FRIDGE?
It will last 3-4 days in an airtight container. I usually add a few splashes of vegetable broth on the reheat so it doesn't dry out. Heat on medium-low and stir often to prevent sticking.
MORE EASY QUINOA RECIPES TO ENJOY:
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day!
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One Pan Mexican Quinoa
- 2 tablespoons avocado oil (or preferred oil)
- 1 small red onion , diced
- 1 large poblano pepper , diced (sub green bell pepper)
- 4 cloves garlic , minced
- 2.5 teaspoons chili powder
- 1.5 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces fire roasted diced tomatoes , canned
- 2.5 cups vegetable broth , low sodium
- 1.5 cups quinoa , uncooked (rinse if not pre-rinsed)
- 15 ounces black beans , canned - rinsed and drained
- 1 cup corn kernels , canned or frozen
- 1 teaspoon sea salt , more to taste
- ⅓ cup cilantro , chopped
- Juice of 1 lime
- 1 avocado , cubed or sliced
- Heat oil in a large skillet over medium heat. When oil is shimmering, add onion and poblano pepper. Sauté until softened, about 4-6 minutes.
- Add garlic and sauté for 30-60 seconds until fragrant.
- Now add the chili powder, cumin and smoked paprika. Heat until fragrant for about 30 seconds.
- Pour in the tomatoes and lightly simmer for 2-4 minutes until the liquid cooks down a bit (it doesn't have to completely cook down).
- Add the quinoa, broth, black beans, corn, and salt. Stir to combine. Cover pan and raise heat to bring to a high simmer. Once simmering, reduce heat to maintain a mild simmer (If the heat is too high, the broth will evaporate too fast). Cook until liquid is gone and quinoa is soft and fluffy. About 20-25 minutes.
- Remove from heat and fluff with a fork. Add chopped cilantro and squeeze in the lime. Taste for seasoning and add more if needed. Serve with avocado slices on the side. Enjoy!