• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×

    One Pan Mexican Quinoa

    Published: May 3, 2019 · Modified: Jul 15, 2020 by Sina · This post may contain affiliate links · 99 Comments

    246.2Kshares
    • Facebook1
    Jump to Recipe Print Recipe
    One Pot Quinoa

    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.

    One Pan Mexican Quinoa with Avocado and Lime Slices on Top on a White Wooden Counter

    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.

    uncooked quinoa, black beans, corn, orange and red bell pepper, and red onion slices in a black pot on a white wooden board

    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. 

    One pan Mexican quinoa in a black pot with avocado and lime slices on top

    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.

    sautéed chopped red onion in a silver pot with a wooden spoon on a marble countertop

    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. 

    sautéed red onion, garlic, and diced red and orange bell pepper in a pot with a wooden spoon on a marble countertop

    STEP 2: Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.

    half cooked one Pan Mexican Quinoa in a pot with a wooden spoon on a marble countertop

    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. 

    Mexican Quinoa in a black pot with avocado and lime slices on top

    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 Delicious and Easy Vegan 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 

    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    One Pan Mexican Quinoa

    One Pan Mexican Quinoa

    This vegan one pot Mexican quinoa with black beans and corn is one of my favorite vegan weeknight dinners! It's super easy to make, incredibly healthy, and so delicious. Plus, it's packed with protein! Serve it with fresh parsley and avocado for an extra boost of nutrients.
    4.57 from 72 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Servings: 4 people
    Calories: 338kcal
    Author: Sina

    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. 

    Nutrition

    Calories: 338kcal | Carbohydrates: 60g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 829mg | Potassium: 984mg | Fiber: 13g | Sugar: 15g | Vitamin A: 3600IU | Vitamin C: 233.5mg | Calcium: 100mg | Iron: 3.2mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
    Previous Post: « Vegan Sandwiches – 18 Delicious Vegan Sandwich Recipes
    Next Post: Vegan Pad Thai »

    Reader Interactions

    Comments

    1. Lindsay

      May 07, 2018 at 6:19 pm

      Do you usually rinse the quinoa before you add it?

      Reply
    2. Ruth

      May 04, 2018 at 3:33 pm

      Being in the uk I am not used to the measurements being in cups! Do I use one can of black beans and 2 cans of tomatoes? One cup of quinoa seems quite a lot!

      Reply
    3. Duggan

      May 03, 2018 at 9:13 am

      Really enjoyed this dish as a newly vegan chef looking for a hearty meal. My few tweaks would be to use half of the onion especially if adding green onions and turning the heat to low when you get it back up to a boil after adding all of the ingredients together so that it doesn’t burn. A few optional extras I decided to put in after I plated was cilantro and a deseeded chopped serrano for kick. Also a dollop of a vegan sour cream compliments the dish nicely.

      Reply
    4. Lissa

      April 25, 2018 at 4:11 am

      Delicious! The whole family enjoyed this dish. We used the leftovers to make nachos the following night. Great dish for a busy weeknight ❤

      Reply
    5. Raschelle Macreadie

      April 18, 2018 at 10:57 am

      Really enjoyed this dish. The flavours were good and so easy and quick to make. Thank you so much.

      Reply
    6. Heather Aul

      April 05, 2018 at 3:16 am

      Amazing and so simple! I don’t even like quinoa and I’ll make this again. So filling and quick, even the kiddos approved ;)

      Reply
    7. MaryC

      April 02, 2018 at 3:17 am

      You have step one as being on “high heat” but you don’t say what temperature it should be at for step 2. Mine burnt.

      Reply
    8. Anna

      March 14, 2018 at 9:01 pm

      Wow. This looks awesome and easy clean up. Thanks for the recipe Sina

      Reply
    9. Kara Jane

      March 08, 2018 at 9:09 pm

      Made this last night and I am eating the leftovers for lunch right now! This was SO GOOD. One of my favorite dishes is Mexican rice, and this is a fantastic healthier version. Followed the recipe to a tee, except for using a white inion instead of a red onion (red onions give me heart burn) and it was very easy and delicious!

      Reply
    10. Isa

      January 23, 2018 at 2:21 pm

      I made this last night for me and my non vegan boyfriend….I will definitely be making it again. We both loved it!

      Reply
    11. Eve

      January 17, 2018 at 6:25 am

      Are you supposed to drain the beans? I used canned corn instead of frozen so I definitely drain those but wasn’t sure about the beans

      Reply
      • Sina

        January 17, 2018 at 11:28 pm

        Hi Eve,

        You should definitely drain and rinse the beans.

        Hope you like the recipe. :-)

        Reply
    12. Orla Mcmullan

      January 13, 2018 at 2:57 pm

      This looks amazing! do you have any idea of the calorie content per serving? Thanks!

      Reply
    13. Ruth Ferreri

      January 13, 2018 at 4:35 am

      Just made this and it is delicious. Except for the quinoa and avocado everything else is allowed on Weight Watchers Free style.

      Reply
    14. Geldrith Draco

      January 11, 2018 at 8:13 am

      I cooked this in my crockpot. I left the last 3 ingrediants until i got home and added them then.
      This was an amazingly delisious meal which i will be preparing again. For those that are not to good with quinoa sub for lentils if you dont like corn sub for chick peas or frozen peas. Thanks so much Sina for this recipe

      Reply
      • Laurie

        May 01, 2018 at 4:07 am

        How long in crockpot and at what temperature? Thanks

        Reply
    15. Angela Schiraldi

      January 09, 2018 at 12:51 am

      My daughter and i made this recipe tonight. It turned out so delicious! Whole family enjoyed it. Thanks!

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa
    • Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)

    Spring Recipes

    • Vegetable Lasagna
    • Asparagus Pasta Salad
    • Tofu Stir Fry
    • Vegetable Korma
    • One Pot Pasta with Lemon and Zucchini
    • Lemon Asparagus Pasta – Ready in 20 Minutes!

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2022 by Vegan Heaven · Privacy Policy

    We use cookies to improve your experience. You accept this by clicking "Okay" or continue to use our site. Find out more.