One Pan Mexican Quinoa (2024)

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This One Pan Mexican Quinoa will become a new staple in your household! The base recipe requires only a handful of ingredients, and simmers in 1 pot. Top with veggies, avocado, or herbs, based on what you have on hand. A great vegetarian quinoa recipe for busy nights!

Adore one pot dinners? Try this uber-popular Vegan One Pot Pasta, or this healthy Mediterranean One Pot Pasta.

*Today I’m partnering withSharp Home USA~ Sharp creates quality home appliances that make life easier!

A One Pan Vegetarian Dinner

This easy meal is one that once you try it, it will become a part of your normal dinner rotation.

Perfect for meatless Mondays, but I certainly don’t need a Monday to create a grain and legume masterpiece for dinner. Quinoa has a higher protein content than other grains, and is also a complete protein, so is my first choice when reaching for a meat free meal.

Top it with cheese, and your whole family will be asking for this meal again and again!

Don’t let the beautiful presentation hold you back – this is honestly a very simple recipe! Make this based on the ingredients you have on hand and the time you have to spend on it.

• Keep it Simple: The quinoa and black beans simmered in the flavorful tomato sauce is the perfect side dish on its own.
• Elevate it: Take it to the next level by adding a layer of cheese and some fresh chopped cilantro.
• Go all out!: Add some fajita veggies, chopped tomatoes, and avocado as well.

I love my Sharp Induction Cooktop for so many reasons, and being able to make my staple dishes perfect every time is one of them.

For this Mexican quinoa recipe, I know once I have my mixture simmering, I can cover it with a lid, and set the timer to 35 minutes. The timer turns off the burner, so even if I am busy with other tasks, it won’t burn. When we are ready for dinner, the quinoa is perfectly cooked and fluffy.

Hop on over to the Sharp Home USA website to see if the state-of-the-art appliances are the perfect fit for your kitchen!

What You’ll Need

• Quinoa (I used tri color, but any white quinoa, red quinoa, or black quinoa will work!)
• Vegetable Broth (chicken broth also works!)
• Crushed Tomatoes (or blend a can of diced tomatoes)
• Black Beans (pinto beans or kidney beans are good subs!)
• Fresh Corn (or sub frozen corn when it’s not available)
• Chili Powder, Cumin, and Oregano
• Sea Salt

Optional Toppings

• Shredded Cheddar Cheese
• Red Onion (sautéed in olive oil)
• Colored Bell Peppers (I used orange and yellow for a pop of color!)
• Cherry Tomatoes
• Creamy Avocado
• Cilantro or Green Onions
• Sour Cream, Guacamole, or Hot Sauce

Do I need to rinse quinoa?

“Do I need to rinse quinoa before cooking even if the packaging says it is pre-washed?”

Saponins on Quinoa have a bitter taste, which can be off putting. Most large quinoa companies treat quinoa to reduce this affect, so rinsing quinoa at home might not be necessary.

If you’re unsure about the flavor of your quinoa, it never hurts to rinse it! Place uncooked quinoa in a fine mesh sieve, and rinse it in cold water for about 1 minute. Allow as much water to drain out before using it in this recipe.

How to Make One Pan Mexican Quinoa

Step 1: In a large skillet or cast iron pan with a lid, heat avocado oil over medium high heat. Add the onions and peppers, and sauté for 5-10 minutes, until softened. Season with salt and pepper. Skip this step if you want to make a quicker version of this dish without the colorful veggie toppings! Set the veggies aside.

Step 2: Into the same skillet, add the uncooked quinoa, black beans, corn, crushed tomatoes, spices, salt, and vegetable broth. Stir to combine. Heat over medium high heat until boiling.

Step 3: Cover with a lid, and reduce heat to medium low. Continue cooking for 40 minutes.

Step 4: Toss quinoa with fork to mix in the tomatoes, which will settle on top of the Mexican quinoa mixture. Serve as a side dish, or continue with toppings if desired!

Step 5: If using, cover the quinoa with shredded cheese, and put the lid back on for about 5 minutes until the cheese melts.

Step 6: Top the quinoa as desired — make it simple by topping it simply with fresh cilantro, or add a rainbow of toppings, including sautéed peppers and onions, chopped tomatoes and avocado.

How to Store Leftovers and FAQ

Store leftover Mexican quinoa in the pan covered with the lid, or in an air tight container, in the refrigerator for up to 3 days. Reheat by adding a little vegetable broth and covering it with a lid, and heating on medium low for about 15 minutes.

Mexican Quinoa Bowl

This recipe is perfect for meal prepping! Make the Mexican Quinoa (without toppings), and store in an airtight container until ready to serve.

When ready to enjoy, add servings to bowls and reheat, then add toppings of choice. Fried eggs, leftover meat, avocados, and greens like arugula and spinach are great additions.

If you’re on the hunt for a cold dish, try this Mexican Quinoa Salad recipe.

Other Vegetarian Recipes:

• Vegan One Pot Pasta
• Pesto Green Bean Quinoa Salad
• Vegetarian Enchilada Casserole

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