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One pot Mexican quinoa in a white bowl topped with avocado, cilantro, and lime on a wooden surface, bright natural lighting

One Pot Mexican Quinoa

This one pot Mexican quinoa is a quick and easy dinner for busy weeknights, offering bold Tex-Mex flavors with minimal cleanup. Packed with protein from quinoa and black beans and spiced to perfection, this healthy one pan quinoa recipe is customizable and endlessly versatile. Try this easy healthy Mexican quinoa for a satisfying vegetarian dish that's perfect as a quick Mexican quinoa dinner or meal prep option!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.5 cup chopped cilantro
  • 1 lime juiced
  • 1 avocado cubed or sliced, for serving

Equipment

  • large skillet

Method
 

  1. 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. 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. 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. Add the rinsed quinoa, vegetable broth, black beans, corn, and salt. Stir everything together to combine evenly.
  5. 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. 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. Plate the quinoa and garnish with sliced avocado or your favorite toppings. Dig in and enjoy your quick Mexican quinoa with black beans!

Notes

Optional toppings include vegan sour cream, salsa, hot sauce, or shredded cheese. Customize the heat by adding diced jalapeños or serrano peppers with the onions, or a pinch of cayenne. This dish reheats beautifully and can be stored in the fridge for up to 5 days or frozen for longer storage.