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 with Sharp 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
- 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:
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One Pan Mexican Quinoa
- 1 1/2 cups Quinoa
- 3 cups vegetable broth
- 1 15 ounce can crushed tomatoes sub blended diced tomoatoes
- 1 15 ounce can black beans rinsed and drained
- 1 ear corn kernels cut off cob, or sub 1 cup frozen
- 1 tablespoon chili powder *or less, depending on how spicy chili powder is
- 1 tablespoon cumin
- 1 teaspoon sea salt or more, to taste
- 1 teaspoon Mexican oregano
Toppings – Optionally Add Based on Preference!
- 1 tablespoon olive oil
- 1 bell pepper sliced
- 1/2 onion sliced thin
- salt and pepper to taste
- 1 cup cheddar cheese shredded
- 1 avocado cubed, to top
- 1 cup cherry tomatoes halved
- cilantro to top, optional
- green onions to top, optional
- In a large sauté pan with a lid, or a dutch oven, add a tablespoon of olive oil, and heat over medium high heat. Add sliced onions and peppers and sauté for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.
- To the same pan, add the quinoa, crushed tomatoes, vegetable broth, salt, spices, beans, and corn. Stir to combine, and then allow to come to a boil over medium high heat.
- Once the pot is boiling, reduce heat to low, and cover. Simmer for another 30-40 minutes, until most of the liquid is absorbed. Be sure to check, because the tomato sauce will rise to the top.
- Once your rice is cooked, stir the tomato sauce back into the quinoa, and top with shredded cheese, if desired. Place the lid back on top and let it sit for a couple of minutes until the cheese is melted.
- Top the dish with sautéed peppers and onions, avocado, tomatoes, cilantro and green onion, or any other toppings you desire!
Robyn Gleason says
Absolutely LOVE this dish, Michelle. Color, outstanding flavor and easy to make. Every family should have this on their dinner table once a week. I’m a big fan of Floating Leaf’s unique products and can’t wait to cook more dishes with them – especially this one!
I am hooked on the Floating Leaf blends — love that they are such a great variety of wholesome grains and legumes. Perfect for building easy healthy dinners.
sue | the view from great island says
The name of your blog is so perfect, this dish is truly sun-kissed! I’m a huge fan of grains of all kinds, and this one is just spectacular. Gotta love that cheesy topping too 🙂 I’m off to locate some Floating Leaf.
That’s so good to hear Sue! And thank you — the name came to me late in the game by these are the types of Sunkissed dishes that really get me excited!
This meal is something we would love! We eat Mexican food all the time because it’s something everyone enjoys, and this is just so easy because it’s all in one pot. The Floating Leaf products are amazing!
They really are Marcie! And Mexican is definitely a go-to in our household as well!
Erin @ The Almond Eater says
The most colorful dish! And I love that close up rice shot 😀
The blends were just too beautiful to not try to photograph close!
Michelle Higgins says
Wow! This dish is absolutely amazing! I LOVE everything about this meal. Can’t wait to try it! Fantastic recipe Michelle!!
Thank you Michelle! You will love it — and your kids too!
That is such a beautiful dish! I recently tried a Floating Leaf rice blend and it was SO GOOD! I’m seriously hooked.
They are such beautiful and wholesome blends!
This is abso-freakin’-lutely mouthwatering! I love quinoa so very much, but the way Floating Leaf amps things up in this blend with sprouted brown rice and split peas is just awesome.
I adore their beautiful blends — I know you will too Dana!
GiGi Eats says
You grabbed me from the start when you said ONE PAN – cause ONE PAN MEALS = my life!!! I don’t want to clean much so… PERFECT – and then, then you hit me with the whole recipe and I am drooling and can’t stop drooling and the video is currently taunting me (in a great way) on the lower right of my screen right now!! You’re such a friggin GENIUS! 🙂
Thank you Gigi! This dish turned out better than I had imagined!
Izzy @ She Likes Food says
This looks so good, Michelle! Totally something I would make for my family! I can’t await to try all of their rice blends, they all sound so good 🙂
Lauren Kirchmaier says
This looks like something my husband and family would love! Love that it’s one pan!
Thanks Lauren! We love veggie dishes like this as well!
This looks like a true family one-pot wonder! Loving the rice, quinoa and legume blend at the base
The blends are amazing Regina! I am sure you’ll love them too.
Beautiful as always Michelle! This looks super fab and I can’t wait to try it.
Thanks Trish! It’s a great meal.