One-pan Mexican Quinoa

14 35 474
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
One-pan Mexican Quinoa
Health Rating
A delicious tex-mex quinoa recipe that can be made in one pan.


2 clove(s) Garlic (minced)
1 medium pepper(s) Jalapeno pepper (diced)
1 tbsp Olive oil
1 cup Quinoa, uncooked
1 cup Vegetable stock/broth
1 can (15oz) Black beans, canned (drained and rinsed)
1 can(s) (16 oz) Diced tomatoes, canned
1 cup Sweet yellow corn
1 tsp Chili powder
1/2 tsp Cumin
1/2 tsp Salt and pepper (to taste)
1 avocado(s) Avocado (halved, seeded, peeled, diced)
1 whole lime(s) Lime juice (fresh)
2 tbsp Cilantro (coriander) (chopped leaves)


1. Mince your garlic and chop your jalapeno. 

2. Heat a skillet over medium-high heat and add olive oil and let it heat up. Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.

3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.

4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through about 20 minutes.

5. Stir in chopped avocado, lime juice and cilantro and serve immediately.

Nutrition Facts

Per Portion

Calories 474
Calories from fat 133
Calories from saturated fat 24.5
Total Fat 14.8 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 11.1 g
Cholesterol 0
Sodium 974 mg
Potassium 1325 mg
Total Carbohydrate 68 g
Dietary Fiber 17.8 g
Sugars 3.3 g
Protein 17.0 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 0.6
Vegetables 2.9

Energy sources



Quick Tips:

You can also add chopped vegetables into the quinoa mix, such as: peppers, zucchini, mushrooms or carrots. 

To make it cheesy, add a dairy-free cheese on top and set your skillet under a broiler for 3 minutes, until top is set. 

Nutritional Highlights:


Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.

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