One Pan Mexican Quinoa

Andrea Lo
by Andrea Lo
1 pan
45 min

Who said weeknight meals have to be boring? This is a super easy one pan meal that will leave and your whole family craving leftovers the next day (if there are any left!). An added bonus: this meal is made out of pantry staples. You should have most, if not all, ingredients on hand already. It makes for the perfect last minute option when you don't know what to make for dinner.

Tip: Regular canned tomatoes work, but I highly recommend fire-roasted tomatoes. I've been the Muir Glen organic brand and they add an immense amount of flavor to the dish.

Recipe details
  • 1  pan
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

  • 1 cup quinoa, rinsed
  • 14.5 oz can of fire roasted tomatoes
  • 15 oz can of black beans
  • 1 1/2 cup frozen or canned corn
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1 1/4 - 1 1/2 cup vegetable broth
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • salt + pepper
  • juice of 1 lime

Heat olive oil over medium high heat and add the garlic cloves for 1 min before adding everything else into the pan.
Bring it to a boil and then cover & simmer for 20-30 min or until the quinoa has soaked up the liquid—stir it once in a while to make sure the quinoa is cooking evenly.
Add the lime juice and top with cilantro.