One-Pan Mexican Quinoa Recipe

Whether you serve it as a weeknight dinner or a healthy breakfast with an egg on top, this vegan and gluten free One-Pan Mexican Quinoa is an easy meal you can make for your family. It is ready in 30 minutes and can alternatively be served as a side dish or just by itself for a protein-packed nutritious meal.

    One-Pot One-Pot Wonders


  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2 small bell peppers (chopped)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves (peeled, minced)
  • 1 cup quinoa (rinsed, drained)
  • 1 cup corn kernels (fresh or frozen)
  • 1 15 ounce can diced tomatoes
  • 1/2 teaspoon black pepper
  • 1 cup water or vegetable broth
  • 1/4 cup fresh cilantro (chopped + more for garnish)
  • 1 avocado
  • 2 stalks scallions (chopped)
  • 1 lime (cut into wedges)

Cooking Directions

  • 1
    Heat the oil in a Circulon Symmetry Merlot 12-inch Essential Pan with a lid over medium heat. Add in the onion, jalapeno pepper, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
  • 2
    Stir in the garlic and cook for 30 seconds.
  • 3
    Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
  • 4
    Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
  • 5
    Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
  • 6
    Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.

Recipes By Meal