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One Pan Mexican Quinoa

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!
Course Entree, Side
Cuisine Mexican-Style, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people
Calories 482kcal



  • 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
  • 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!


Topping ideas: vegan sour cream, salsa, hot sauce, creamy chipotle sauce.
Serving ideas: serve as a meal or a side. Goes great with tortilla chips and a salad or as a filling for burritos.
This recipe is mildly spiced. If you want 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.


Calories: 482kcal | Carbohydrates: 63g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Sodium: 526mg | Sugar: 5g