This one pan Mexican quinoa with black beans and corn is super easy to make, packed with protein, and so comforting! It’s the perfect dinner recipe for busy days! I love eating it with fresh parsley and avocado.
This easy Mexican quinoa is incredibly healthy and I absolutely LOVE making it one busy weekdays. The recipe is super simple and ready in only 25 minutes! We make it all the time!
Ever since I’ve first tried quinoa, I absolutely loved it! I usually use it to make salads and sometimes we also eat it as a side dish. For a salad I mostly use tomatoes, cucumber, avocado, mint, and parsley.
And in the winter, I love making a quinoa soup with tomatoes and kale. It’s actually my mom’s recipe and it’s sooo good!
This One Pan Mexican Quinoa Is:
- vegan and gluten-free
- super easy to make (25 minutes is all it takes!)
- a great weeknight dinner for the whole family
- packed with nutrients thanks to the quinoa and the black beans
- super flavorful
- healthy
One Pan Mexican Quinoa – What You’ll Need
You don’t need any unusual ingredients for this vegan one pan Mexican quinoa. Except for the bell peppers and the other fresh ingredients (parsley and lime), you might even have everything in your pantry waiting for you.
You’ll need:
- quinoa (big surprise here! Haha!)
- black beans
- frozen corn
- 1 red onion
- garlic
- 2 bell peppers (I used an orange and a red one)
- paprika powder
- cumin
- fresh lime juice
- chopped parsley
- vegetable broth
- canned diced tomatoes
- salt and pepper
- red pepper flakes (optional)
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box underneath the text section.
How To Make This One Pan Mexican Quinoa
The recipe is super simple. You basically just sauté the onion and the garlic and then you add the rest of the ingredients and cook everything for 20 minutes.
STEP 1: Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes.
STEP 2: Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
STEP 3: Cover with a lid and cook for 20 minutes on medium heat. Stir once in a while to make sure your Mexican quinoa is not burning or sticking to the bottom of the pan.
STEP 4: Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.
Recipe Notes:
- For an extra boost of vitamins and iron, I usually add lots of fresh parsley. I always buy a huge bunch and then I just use the leftovers for green smoothies in the morning. Add it just before serving so you don’t lose any vitamins. And don’t forget to add some avocado on top.
- Quinoa has so many health benefits and I love how easy it is to prepare. The one pan Mexican quinoa is also great as some kind of salad or quick lunch. So you can just take the leftovers to work the next day or save them for a picnic.
- I usually cook my one pan Mexican quinoa between medium and high heat. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
- This recipe works best with a non-stick pot.
- Do you want to make this Mexican quinoa in your Instant Pot? No problem! I’ve also got an Instant Pot version.
- I’m not the biggest fan of fresh cilantro, so I used parsley instead. But feel free to use cilantro for an even more authentic version.
- Make sure to rinse your uncooked quinoa using a fine mesh strainer before adding it. This way you will get rid of all the bitter flavors.
Do you want to make this Mexican quinoa a bit spicier?
Are you a fan of spicy food? Then add some chili powder or jalapeños to the Mexican quinoa. Or stir in some hot sauce before serving it.
Can I freeze the Mexican quinoa?
Yes, no problem! Quinoa freezes really well. So you could even double the recipe and freeze some for later to have an easy dinner ready when life gets busy.
More Quinoa Recipes You Might Like:
- Vegan Burrito Bowl with Quinoa (Instant Pot)
- Vegetarian Lettuce Wraps with Quinoa
- Quinoa Soup with Kale and Tomatoes
- Quinoa Stuffed Bell Peppers (Slow Cooker)
- 23 Healthy Vegan Quinoa Recipes
Also check out my 20 vegan meals for busy weeknights!
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this one pan Mexican quinoa as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
One Pan Mexican Quinoa
Ingredients
- 1 small red onion, chopped
- 3 cloves of garlic, minced
- 2 bell peppers, chopped (I used an orange and a red one)
- 1 cup quinoa, uncooked and pre-rinsed
- 1 1/2 cup vegetable broth
- 3 cups canned diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 2 cups frozen corn
- 1 tablespoon paprika powder
- 1/2 tablespoon cumin
- juice of one lime
- 2 green onions
- 1 cup fresh parsley, chopped
- salt, to taste
- black pepper, to taste
- red pepper flakes
- 1 avocado, to serve
Instructions
- Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
- Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
- Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
- Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.
Notes
- For an extra boost of vitamins and iron, I usually add lots of fresh parsley. I always buy a huge bunch and then I just use the leftovers for green smoothies in the morning. Add it just before serving so you don't lose any vitamins. And don't forget to add some avocado on top.
- Quinoa has so many health benefits and I love how easy it is to prepare. The one pan Mexican quinoa is also great as some kind of salad or quick lunch. So you can just take the leftovers to work the next day or save them for a picnic.
- I usually cook my one pan Mexican quinoa between medium and high heat. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
- This recipe works best with a non-stick pot.
- Do you want to make this Mexican quinoa in your Instant Pot? No problem! I've also got an Instant Pot version.
- I'm not the biggest fan of fresh cilantro, so I used parsley instead. But feel free to use cilantro for an even more authentic version.
- Make sure to rinse your uncooked quinoa using a fine mesh strainer before adding it. This way you will get rid of all the bitter flavors.
Hilda Medrano
Are we supposed to use Cooked black beans?
Sina
Hi Hilda,
Yes, you need cooked black beans. :-)
Lauren
What a great recipe! So easy and quick and sooo delicious thank you! A great quick meal through the fall and winter months!
David
Hi Sina. My wife and I just made this. You show prep time as 5 minutes. It took us closer to 20 minutes. We found to chop two peppers, one onion, one cup of parsley and two green onions along with opening all of the cans needed, took a bit longer than 5 minutes? Do you have tips to speed the prep time along?
Abbe
This was fantastic! I added a tablespoon of Chile powder. I cooked it on medium high for 20minutes. I never lifted the lid to stir. I served it in deep fried taco shells with lettuce, onions and tomatoes. This will become part of my rotation. Thanks so much for the awesome recipe!
Debbie
Do you drain the beans and tomatoes
MEAl5
I love black beans because it’s healthy. your recipe easy to make! thanks you!
Shauna
We are in a family dinner menu rut. Looking for new recipes, I made this tonight. We have never had quinoa before, but I really wanted to try some to see what it is like. This dish was very quick and easy. The flavor was good and spicy. This is definitely a must try recipe! Thanks!
Victooa
Should the quinoa already be cooked when you add it or no?
Sina
Hi Victoria,
No, you add the quinoa uncooked. Super easy! :-)
Hope you like it!
Megan
We made this for dinner last night and my hubby and I absolutely loved it! I served it with guacamole and fresh cilantro. Thank you!!
Brianna
You cook this in high heat for the 20 minutes?
Sina
Hi Brianna,
Yes, 20 minutes on high heat covered with a lid. :-)
Hope you like it!
Veronica
Im wondering about the beans. 1 15 oz can is not 3 cups. Should I use two cans?
Sina
Hi Veronica,
I’m so sorry for the confusion! I didn’t mean to write 3 cups in the recipe, this must have been some problem with my recipe plugin. Just deleted it. I only used one can of black beans. :-)
Hope you like the recipe!
Tania
Without the lid? I thought the recipe said cover with lid and cook for 20 minutes?
Sina
Oh sorry for the confusion, Tania! I meant 20 minutes on high heat covered with a lid. :-)
Brianna
Ok good, that’s what I did, it was delicious, thank you for this uncreavtive persons dinner. Lol. Thanks a bunch
Sina
So glad you liked it, Brianna! :-)
Tanith Rogers
Looks amazing! What temp are you suppose to cook it for the 20 minutes at? I don’t see that listed.
Sina
Hi Tanith
I cooked it on high heat. :-)
Allison
(1) 15 ounce can of black beans yields about 1.5 cups, do you actually use (2) cans to get 3 cups of beans or just the (1) 15 ounce can in this recipe?
Sina
Hi Allison,
I’m so sorry for the confusion! I didn’t mean to write 3 cups in the recipe, this must have been some problem with my recipe plugin. Just deleted it. I only used one can of black beans. :-)
Hope you like the recipe!
T
It still says (~3 cups) ;)
Sina
Now it should be gone for good! :D Thanks!!
Ali
I made this tonight and am not sure if the consistency is right. My family liked it, but it was quite mushy. Is it supposed to be like that? It’s hard to tell from the picture. I didn’t have crushed tomatoes so used diced tomatoes instead. Not sure if that changed it?
Sina
Hi Ali,
Did you maybe still have too much liquid? I don’t think the tomatoes changed it much. I’m glad you guys still liked it. :-) The consistency should be like a vegetarian chili. Maybe that helps.
Sandy
Hi, I don’t like corn. Otherwise, this dish would be great for me. Can you recommend a good substitute?
Sina
Hi Sandy, It’s still great without the corn. :-) You could just use more bell pepper instead. Hope you like the recipe!
Sandy
I’ll give it a try tonight. Thanks!
Theresa
I used sweet potato as a substitute and although it doesn’t seem like much of a substitute it sure as hell tastes good!
Sarah V.
In your recipe, you never mention when to use the broth or the quinoa. I assumed separately, but you might want to clarify.
Sina
Hi Sarah, I just had a look at the recipe again. It’s in the second step. You just add the remaining ingredients at once (including the quinoa and the vegetable broth). Super easy! And then later on you add the lemon juice, the green onions, and the parsley. Hope you like this recipe. We make it all the time. :-)
June
We love this recipe!! Making it for a second time right now! We do add one cleaned (no seeds or membrane) to the onions and garlic. I am curious if there is a certain kind of Quinona you recommend? Am new to quinoa and noticed tricolor, white, red — suggestions?
B Clark
Omg this is so good 😊 it’s a Keeper👍🏼👍🏼
Heather
In your first lost of ingredients you mention diced tomatoes. When I started making it it says crushed. Which is it?
Sina
Hi Heather,
Sorry for the confusion and thanks so much for letting me know! I used diced tomatoes for the recipe, but I’m sure it would work with crushed tomatoes as well. Hope that helps and you like it. :-)