One-pan Mexican Quinoa

One-pan Mexican Quinoa

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 4


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


Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

Stir in avocado, lime juice and cilantro.

Serve immediately.

Nutrition Facts

Per Portion

Calories 485
Calories from fat 134
Calories from saturated fat 25.0
Total Fat 14.9 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 11.3 g
Cholesterol 0 mg
Sodium 988 mg
Potassium 1345 mg
Total Carbohydrate 70 g
Dietary Fiber 18.1 g
Sugars 3.4 g
Protein 17.4 g

Dietary servings

Per Portion

Grain 2.2
Meat Alternative 0.6
Vegetables 3.0

Energy sources

Recipe from:
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