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    One Pan Mexican Quinoa

    Published: May 3, 2019 · Modified: Jul 15, 2020 by Sina · This post may contain affiliate links · 108 Comments

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    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.
    4.67 from 92 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.

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    Reader Interactions

    Comments

    1. Tanya

      February 22, 2020 at 2:46 pm

      5 stars
      It’s so tasty, my husband said “I would pay good money for this”. Served with tortillas it’s healthy and filling.

      Reply
    2. Sally

      December 08, 2019 at 5:21 am

      5 stars
      Tasty and straightforward. Easy to do substitutes, like carrots/broccoli/spinach. Thank you.

      Reply
    3. Kirsten Salvador

      July 16, 2019 at 6:52 pm

      5 stars
      My whole family LOVED this recipe!!!! It’s going into our “do it again” recipe box, NOT the circular file!

      Reply
    4. Stace

      July 15, 2019 at 5:47 am

      How does the quinoa not need water to cook? Foes it stay hard?

      Reply
      • Sina

        July 15, 2019 at 11:51 am

        Hi Stace,

        I has enough liquid from the canned tomatoes. And no, it doesn’t stay hard. ;-)

        Reply
    5. Tara

      July 11, 2019 at 11:57 pm

      5 stars
      Made this tonight and we loved it! Has some leftover brown rice that I added. Topped it with vegan sour cream and vegan cheese. Served with tortilla chips. Tomorrow plan to use as filling for burritos.
      Thanks so much for this recipe!

      Reply
    6. DewalEdibleGardens

      July 01, 2019 at 11:03 am

      Double batching this baby! Serving with corn on the cob as I used the last of, but didn’t have enough tin/frozen kernals for my liking.

      Reply
    7. Jane

      June 17, 2019 at 3:03 am

      5 stars
      Delicious! As a new-ish vegan, I eat rice and beans just about every day. This was a flavorful change! My non-vegan family all loves it.
      It was easy to prepare, and easy clean-up too. I’ll be making this often!
      10/10

      Reply
    8. Iris

      June 01, 2019 at 10:53 pm

      5 stars
      Very good. Will definitely make again. Thank you.

      Reply
    9. Korin

      April 17, 2019 at 1:12 pm

      5 stars
      This was delicious for the most part but I found my quinoa started to burn :(

      I was thinking about making this in the slow cooker next time, to avoid the burning quinoa. What do you think?

      Reply
    10. Emma

      March 03, 2019 at 6:49 pm

      5 stars
      Delicious!

      Can I freeze this?

      Reply
    11. Jantien

      February 18, 2019 at 7:17 pm

      5 stars
      Love this dish. Added some fresh red chili with the garlic. Will definitely make this again :)

      Reply
    12. Jan

      February 14, 2019 at 11:36 pm

      5 stars
      Delicious! We loved this one pot meal and the fresh lime juice at the end really makes this extra tasty.
      Thank-you!

      Reply
    13. Jackie

      January 22, 2019 at 7:24 pm

      5 stars
      Just made this last night, it’s delicious! I didn’t have any cans of diced tomatoes so I used a jar of salsa instead which I definitely recommend. Served it with a drizzle of avocado ranch!

      Reply
    14. Nele

      January 08, 2019 at 11:49 am

      5 stars
      I tried this recipe and it is an absolute winner! Will guaranteed make this again :) thank you!

      Reply
    15. Rachel

      December 19, 2018 at 4:45 pm

      5 stars
      Loved it! Turned out perfect!

      Reply
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    Sina-Veganheaven

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

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    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

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