• 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 · 104 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 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!

    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.
    4.63 from 82 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 25 minutes 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.

    More Recipes

    • six jackfruit tacos on a wooden cutting board with limes on the side
      Jackfruit Tacos
    • a kidney bean salad in a white bowl with a wooden spoon on a marble countertop
      Kidney Bean Salad
    • a white bowl with sour cream with lemons and chives on the side
      Vegan Sour Cream
    • arugula pesto in a small white bowl on a wooden chopping board with tomatoes in the background
      Arugula Pesto

    Reader Interactions

    Comments

    1. Sandy

      November 28, 2018 at 2:30 am

      5 stars
      Looking forward to trying this! Have you ever tried it with any other grains? I’m a huge fan of farro, but I wonder if it would take too long to cook it?

      Reply
    2. audrey fisher

      November 17, 2018 at 12:32 am

      I make black beans en masse ( 2 cups dried = about 7 cups cooked) and then freeze the cooked beans in 2 cup aliquots. Then it is just thaw in frig and then add to recipe. That eliminates all the chemicals.

      Can’t wait to try this recipe.

      Reply
    3. Kris

      November 07, 2018 at 9:07 am

      5 stars
      Hi! Can prep this recipe and freece it?

      Reply
    4. Kay

      October 24, 2018 at 4:08 pm

      Hi Sina,

      Are the canned tomatoes drained, and how many ounces do you recommend to make three cups?

      Reply
      • Sina

        October 27, 2018 at 10:17 am

        Hi Kay,

        No, the canned tomatoes are not drained as you need the liquid for the recipe. Hope you like it. :-)

        Reply
        • Sina

          October 27, 2018 at 10:19 am

          And you need a 28 oz can of tomatoes. Just forgot to mention that in my previous comment.

    5. Maggie Unzueta

      October 02, 2018 at 11:19 am

      5 stars
      It looks delicious. I wish this were in front of me right now.

      Reply
    6. Sherie

      September 29, 2018 at 10:13 pm

      Hi , any suggestions in making in an instapot?

      Reply
      • Sina

        October 02, 2018 at 11:49 am

        Hi Sherie, I actually got an Instant Pot version on the blog as well. Here’s the link: https://veganheaven.org/recipe/vegan-burrito-bowl-with-quinoa/ I make this all the time and we love it! Hope that helps! :-)

        Reply
    7. Emma

      August 27, 2018 at 6:55 pm

      5 stars
      I made this last night for my lunches this week and it was soooo good! I completely forgot the lime, but it was still delicious without it. My boyfriend is super picky but he still enjoyed it as well! :)

      Reply
    8. Debbie Wilburn

      August 15, 2018 at 3:26 am

      5 stars
      This recipe is fantastic! This was the second time I made it. Perfect as it is! I did add about a dozen chopped Kalamata olives. Also for better color and less sodium I rinsed the black beans. This makes more like 8 servings.

      Reply
    9. Jody

      August 11, 2018 at 1:34 am

      5 stars
      Delicious! I subbed fresh tomatoes and fresh corn and increased the liquid a bit. A little jalepeno green sauce vs the red pepper flakes made it perfect for us. Thanks!

      Reply
    10. Laura

      July 29, 2018 at 5:09 pm

      Do you rinse the quinoa?

      Thanks!

      Reply
    11. Bev

      June 30, 2018 at 8:19 pm

      5 stars
      Delicious recipe, I will make this again for sure.

      Reply
    12. Brooke

      June 26, 2018 at 2:20 am

      5 stars
      Loved this recipe. Was a bit confused on which temperatures for everything to be at I only saw high heat at the end.. so I made the whole recipe on high. It did burn. I’d recommend a lower heat, otherwise fabulous dish. Avocado makes it! Mine was not a chili like consistency at all, I believe bc I used diced tomatoes I did blend them but crushed were better!

      Reply
    13. Patty

      June 01, 2018 at 11:11 pm

      5 stars
      This recipe was totally amazing! I will make this every week from now on. Thanks for such a great recipe.

      Reply
    14. Erin Kennedy

      May 30, 2018 at 2:58 pm

      Hi, have you served this dish cold? I’m trying to get some meal prep ideas for my boyfriend who cannot heat lunches

      Many thanks

      Erin

      Reply
      • Sina

        May 30, 2018 at 3:47 pm

        Hi Erin,

        Yes, it’s also great cold. :-) It’s more like a salad this way.

        Let me know how you guys liked it!
        Sina

        Reply
    15. Christina

      May 21, 2018 at 4:31 pm

      I would agree with the last comment that this needs to be turned down from high during the 20 minutes so it doesn’t burn, or advise your readers to use a non-stick pan. My entire pan was burned and lost a substantial amount of the food due to the high heat and burning on the bottom. Additionally, I was irritated when adding all of the ingredients and needed to search through the comments to find whether or not I should drain and rinse the beans. This should be included in the ingredients: “1 15 oz can of black beans, drained and rinsed” like other recipes. Perhaps this is understood among many people who cook regularly, but it shouldn’t be assumed that readers know all the in and outs about cooking. Please update recipe to reflect these comments from other readers (drained and rinsed beans, uncooked quinoa, etc) so that people do not have to assume or read through comments when cooking.

      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
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Asian Recipes

    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • teriyaki tofu with brown rice and broccoli in a white bowl with a fork
      Teriyaki Tofu
    • Yaki Udon
    • vegan fried rice in a black pan on a marble countertop with chopsticks in the background
      Vegan Fried Rice
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • a bowl with bibimbap with tofu on a wooden board on a marble countertop
      Vegan Bibimbap

    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 © 2023 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.