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one pan mexican quinoa recipe

One Pan Mexican Quinoa

A delicious and easy recipe for one pan mexican quinoa that you’ll love making at home.

  • Total Time: 30 minutes
  • Yield: 2.50 per serving 1x

Ingredients

Scale
  • 1 cup quinoa (rinsed)
  • 2 cups low-sodium vegetable broth
  • 1 cup chopped bell peppers (mixed colors)
  • 1 medium yellow onion
  • 2 cloves fresh garlic, minced
  • Juice of 1 lime
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ cup fresh cilantro, chopped
  • 2 tsp olive oil

Instructions

  1. Prep: Rinse quinoa until water runs clear, chop vegetables
  2. Sauté: Heat oil, cook onion and peppers until soft, add garlic and spices
  3. Simmer: Add quinoa and broth, bring to boil, cover and reduce heat
  4. Finish: Remove from heat, add lime juice, fluff with fork

Notes

  • Rinse quinoa thoroughly to remove bitter saponins that affect taste
  • Don’t lift the lid while simmering – steam escape ruins texture
  • Let quinoa rest 5 minutes before fluffing for best results
  • Store leftovers in refrigerator for up to 3 days and reheat gently before serving
  • Author: Jennie Graham
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: One-Pan Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 285 calories
  • Sugar: 6g
  • Sodium: 380mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: one pan mexican quinoa, recipe, homemade, cooking, food, easy recipe