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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.
This is an all-in-one meal, but you can serve it as a side, mix it in salads or use it as a burrito filling. I love having leftovers for breakfast alongside my tofu scramble.
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.
TOPPING IDEAS
For the topping, the sky's the limit here. You can use vegan sour cream, salsa, guacamole, vegan ceviche, hot sauce, creamy chipotle sauce, or whatever makes your taste buds dance.
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! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it!
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One Pan Mexican Quinoa
Ingredients
- 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
Recommended Equipment
Instructions
- 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!
Elizabeth Dease
Would this taste good without the beans? I'm on a special diet in which I can't have any kind of bean in it. Please advise, thank you.
Melissa Huggins
Hi Elizabeth, yes, I think it will still taste good without the beans. 🙂
Jenniffer
Woow! What a delicious recipe, Full of flavor. Definitely, a must-try, especially if you want to try something different.
Support @ Vegan Huggs
Hi Jenniffer! We are so happy that you loved the recipe! Thanks for stopping by 🙂
Debbie
Have you tried this in the instant pot? Thanks
Melissa Huggins
Hi Debbie, I have not tried it in my Instant Pot yet. I must give it a go!
Gabriela
This is my new go-to meal prep recipe! It is SO delicious! The recipe made enough for me to eat it every day for a week and once I finished it I immediately made it again. I like to serve it on a bed of fresh greens. The recipe is so filling and SO GOOD. Thank you!
Melissa Huggins
Thank you, Gabriela! I'm so glad it worked well for your meal prep. Sounds so good on a bed of greens, too. Thank you so much! 🙂
Tamara Hanel
Per usual, this is delicious. I subbed fresh broccoli micro greens for cilantro because I'm growing them. Also made the chipotle sauce using your sour cream recipe because it was already made. It was delicious and the greens made it picture perfect. Thanks again for another great recipe.
Stephanie
This is so good! I brought it to work with corn tortillas and all the taco toppings. Everyone loved it. Two asked for the recipe!
Melissa Huggins
Hi Stephanie, Yay! I'm so happy everyone loved it. Thank you for making it and sharing your feedback 🙂
Anastasia
I'm sorry, 11/2 cups of quinoa? And 11/2 tea spoon chilly power?
Melissa Huggins
Hi Anastasia, It's 1.5 cups of quinoa and 1.5 teaspoons of chili powder. Thanks for stopping by 🙂
Maggie-beth Rees
This looks delightful. Have not made it yet, but the creamy chipotle sauce is in the works already - do not have the peppers, just the sauce, so will be doubling up on that to get the requisite heat. Plan to eat it tomorrow night with tofu
and grilled veggie tacos...thanks!
Melissa Huggins
Thank you, Maggie-beth! So, glad you made the sauce. Enjoy your dinner tomorrow night. Sounds wonderful! 🙂