One Pan Mexican Quinoa

24 Sep

The Mexicans sure know their way around a good meal.

This one is literally made all in one pan and makes for great leftovers! (and trust me, coming from someone whose stomach usually turns at the thought of leftovers, this was almost better the next day). All it was missing was a margarita…

mixican quinoa

One Pan Mexican Quinoa 


  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1 jalapenos, minced
  • 1 cup quinoa (make sure to rinse it first!)
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • Handful of spinach (I added this – optional)
  • 1 cup corn (I used canned)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 1 avocado, diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • Sriracha sauce (optional)


  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, 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, spinach and cilantro.
  • Serve and add sriracha sauce on top for more flavour (optional). Enjoy!

This recipe makes 4 servings and I originally found it on Pinterest from Damn Delicious.




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