One Pot Mexican Quinoa: A Flavorful, Easy Dinner in 40 Minutes

One pot Mexican quinoa is the perfect recipe when you need a hearty, healthy, and super flavorful meal without spending hours in the kitchen. Made with protein-packed quinoa, black beans, and bold Tex-Mex spices, this dish comes together in just under 40 minutes and only dirties one pan. It doesn’t get any easier than this!

I first fell in love with this recipe on a busy weeknight when I was craving something comforting, but I had zero energy for a sink full of dishes. It was love at first bite, and now it’s one of my go-to meals. What I adore most is how easy it is to customize—you can dial up the spice, toss in extra veggies, or load it up with tasty toppings like avocado and salsa. Talk about a win-win for your taste buds and your schedule!

How to Make One Pot Mexican Quinoa

Ingredients You’ll Need

Here’s what you’ll need to make this easy healthy Mexican quinoa. Everything cooks in one pan, so you’ll save time without sacrificing flavor:

• 2 tablespoons avocado oil (or your preferred oil)
• 1 small red onion, diced
• 1 large poblano pepper, diced (sub green bell pepper if needed)
• 4 cloves garlic, minced
• 2.5 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 14.5 ounces canned fire-roasted diced tomatoes
• 2.5 cups low sodium vegetable broth
• 1.5 cups uncooked quinoa (rinse if not pre-rinsed)
• 15 ounces canned black beans, rinsed and drained
• 1 cup corn kernels (frozen or canned, drained)
• 1 teaspoon sea salt (adjust to taste)
• ½ cup chopped cilantro
• Juice of 1 lime
• 1 avocado, cubed or sliced, for serving

Optional but highly recommended: Toppings like vegan sour cream, salsa, or your favorite hot sauce to add the finishing touch!

Step-by-Step Instructions

This one pot vegetarian quinoa dish is as simple as it gets. Whether you’re a seasoned cook or a kitchen newbie, you’ll nail it on the first try. Here’s how:

1. Sauté the aromatics: Heat the avocado oil in a large skillet over medium heat. Once shimmering, add the diced onion and poblano pepper. Cook, stirring occasionally, until softened (about 4-6 minutes).
2. Add the garlic and spices: Stir in the minced garlic and cook for 30-60 seconds until fragrant. Then, add chili powder, cumin, and smoked paprika. Let the spices bloom in the oil for about 30 seconds to maximize their flavor.
3. Add tomatoes and simmer: Pour in the fire-roasted diced tomatoes and let them simmer for 2-4 minutes. This helps concentrate the flavor and reduces excess liquid slightly.
4. Combine the quinoa and veggies: Add the rinsed quinoa, vegetable broth, black beans, corn, and salt. Stir everything together to combine evenly.
5. Cook the quinoa: Cover the skillet and bring the mixture to a high simmer. Once it’s bubbling, lower the heat to maintain a gentle simmer. Cook for 20-25 minutes or until the quinoa is soft, fluffy, and has absorbed all the liquid. Avoid opening the lid too often to keep in the steam!
6. Finish with freshness: Once the quinoa is cooked, remove the skillet from heat. Fluff the quinoa with a fork, then top it with chopped cilantro and a squeeze of fresh lime juice to brighten the flavors.
7. Serve and enjoy: Plate the quinoa and garnish with sliced avocado or your favorite toppings. Dig in and enjoy your quick Mexican quinoa with black beans!

Jake’s Tips for Perfect One Pot Mexican Quinoa

Want to take your healthy one pan quinoa recipe to the next level? Here are my top tips:

• Rinse your quinoa: If your quinoa isn’t pre-rinsed, give it a quick rinse under cold water to remove the natural coating that can make it taste bitter.
• Customize the heat: For a spicier kick, add diced jalapeños or serrano peppers when sautéing the onions.
• Go wild with toppings: Don’t stop at avocado! Add shredded vegan cheese, dollops of sour cream, or extra hot sauce for even more flavor variety.
• Storage and leftovers: This dish reheats beautifully. Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

One Pot Mexican Quinoa FAQs

Got questions? I’ve got answers to help you master this quick Mexican quinoa dinner:

Can I use chicken broth instead of vegetable broth?
Absolutely! If you’re not vegetarian, chicken broth works well and adds a slightly richer flavor.

What other veggies can I add?
You can stir in diced zucchini, bell peppers, or even spinach toward the end of cooking. It’s a great way to clean out the fridge!

How do I meal prep with this recipe?
Cook as directed, then portion into individual containers for grab-and-go lunches throughout the week. Pair it with a salad or tortilla chips for variety.

Can I cook this in a rice cooker?
Yes! Sauté the aromatics and spices in a separate skillet, then transfer everything to your rice cooker. Cook on the white rice setting until done.

Conclusion

With bold flavors, wholesome ingredients, and minimal cleanup, one pot Mexican quinoa is a recipe every busy cook needs in their arsenal. I hope you love it as much as I do! Whether you’re serving it as a quick meal, a side dish at a potluck, or a burrito filling, it’s endlessly versatile and undeniably delicious.

Give this recipe a try and let me know how it turned out! Leave a comment below or share your creation on social media and tag KitchenShortcuts.net. If you loved this, check out some of our other easy one-pot meals for more dinner inspiration!