One Pan Mexican Quinoa

14 35 467
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
One Pan Mexican Quinoa
Health Rating


1 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1 medium pepper(s) Jalapeno pepper (diced)
1 cup Quinoa, uncooked
1 cup Vegetable stock/broth
1 can (15oz) Black beans, canned (drained, rinsed)
1 can(s) (13oz) Diced tomatoes, canned
1 cup Frozen yellow corn kernels (thawed)
1 tsp Chili powder
1/2 tsp Cumin
1 dash 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)


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

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

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

4. Stir in avocado, lime juice and cilantro.

5. Serve immediately and enjoy!

Nutrition Facts

Per Portion

Calories 467
Calories from fat 130
Calories from saturated fat 23.7
Total Fat 14.5 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 11.0 g
Cholesterol 0
Sodium 810 mg
Potassium 1235 mg
Total Carbohydrate 68 g
Dietary Fiber 17.3 g
Sugars 1.9 g
Protein 16.6 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 0.6
Vegetables 2.7

Energy sources



Beans are a great source of plant-based protein and are high in fibre which helps to promote digestive health!

Quinoa is a complete protein and high in fibre!


Recipe from: