One-Pan Mexican Quinoa

One-Pan Mexican Quinoa

One-Pan Mexican Quinoa Recipe

Whether you serve it as a weeknight dinner or a healthy breakfast with an egg on top, this vegan and gluten free One-Pan Mexican Quinoa is an easy meal you can make for your family. It is ready in 30 minutes and can alternatively be served as a side dish or just by itself for a protein-packed nutritious meal.


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1 tablespoon of olive oil
1 medium of onion chopped
2 small of bell peppers chopped
1 teaspoon of ground cumin
1/2 teaspoon of ground coriander
2 garlic cloves peeled, minced
1 cup of quinoa rinsed, drained
1 cup of corn kernels fresh or frozen
1 15 ounce can of diced tomatoes
1/2 teaspoon of black pepper
1 cup of water or vegetable broth
1/4 cup of fresh cilantro chopped + more for garnish
1 avocado
2 stalks of scallions chopped
1 lime cut into wedges


  1. Heat the oil in a 12" stir fry pan over medium heat. Add in the onion, jalapeño, pepper, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
  4. Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
  5. Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
  6. Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.