Dinner

One Pan Mexican Quinoa Recipe

Name: One Pan Mexican Quinoa Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 1 jalapeno, minced; 1 cup quinoa; 1 cup vegetable broth; 1 (15-ounce) can black beans, drained and rinsed; 1 (14.5-ounce) can fire-roasted diced tomatoes; 1 cup corn kernels (frozen, canned, or roasted); 1 teaspoon chili powder; 1/2 teaspoon cumin; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 avocado, halved, seeded, peeled, and diced; 2 tablespoons freshly squeezed lime juice; 2 tablespoons chopped fresh cilantro leaves

Bylina Carter February 17, 2026February 17, 2026

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Introduction

This One Pan Mexican Quinoa is a colorful, flavorful, and nutritious meal that’s perfect for a quick weeknight dinner. Packed with protein-rich quinoa, black beans, and fresh vegetables, it comes together easily in just one pan for minimal cleanup.

The image shows a close-up of a colorful quinoa salad mixed with black beans, yellow corn, diced red tomatoes, and small cubes of green avocado. The quinoa grains are light brown and fluffy, forming the base layer throughout the dish. Scattered on top are the bright yellow corn kernels and dark purple-black beans, adding contrast and texture. Small chunks of red tomatoes and green avocado pieces are mixed in evenly, bringing a fresh look with hints of chopped herbs sprinkled throughout. A wooden spoon with a smooth light wood handle scoops a portion of the salad from the center. The background is a white marbled texture, making the colors of the dish stand out vividly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 cloves garlic (minced)

1 jalapeno (minced)
1 cup quinoa

1 cup vegetable broth
1 (15-ounce) can black beans (drained and rinsed)

1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup corn kernels (frozen, canned or roasted)
1 teaspoon chili powder

1/2 teaspoon cumin
Kosher salt and freshly ground black pepper (to taste)
1 avocado (halved, seeded, peeled and diced)

2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves

Instructions

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

Step 2: Stir in quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste.
Step 3: Bring the mixture to a boil. Cover the skillet, reduce the heat to low, and simmer until quinoa is cooked through and liquid is absorbed, about 20 minutes.
Step 4: Remove the skillet from heat and gently stir in the diced avocado, lime juice, and chopped cilantro.

Step 5: Serve immediately, enjoying the fresh flavors and vibrant colors.

Tips & Variations

For extra protein, add cooked chicken or sautéed shrimp before serving.
If you like it spicy, leave the jalapeno seeds in or add a pinch of cayenne pepper.

Use chicken broth instead of vegetable broth for a richer flavor if you’re not keeping it vegetarian.
Swap fresh corn for canned or frozen if fresh is not available; just drain well if canned.
Top with shredded cheese or a dollop of sour cream for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. Add a splash of water if the quinoa seems dry. Avoid adding avocado before storing to keep it fresh.