Take dinner south of the border with this one pan Mexican Quinoa! It’s a hearty, healthy gluten-free and vegan dinner that’s on the table in about 40 minutes!

Skillet of Mexican quinoa with wooden spoon in center

I’m in the fall spirit, but the weather isn’t cooperating.  It’s been in the 90’s with barely a cool-down in the evening, and to boot, my air conditioning broke for the second time in two weeks.  

Nevertheless, I’m craving fall food — and I especially love it when it’s quick and easy.  This one pan Mexican quinoa is a simple meal that you can get on the table in about 40 minutes, and there’s only one pot to wash!

Canned tomatoes really make this meal easy. They have plenty of fresh tomato flavor without the effort, and you just can’t beat that.  

With the quinoa, all the delicious veggies, canned tomatoes, and warm spices, I knew this meal would satisfy.

Why you’ll love this recipe:

  • Mexican quinoa is a hearty, healthy vegan dinner that’s ready in under 45 minutes.
  • It’s packed with good-for-you ingredients and is flavored with a simple combination of spices.
  • Leftovers reheat beautifully throughout the week, making it great for meal prep.
  • It’s dairy-free, gluten-free and vegan, so it’s great for special diets.
Wooden spoon digging into Mexican quinoa

Recipe ingredients

This meal is packed with protein, veggies, and it really satisfies. It was inspired by my sweet potato black bean enchiladas and sweet potato black bean soup because my family really enjoys this combination of flavors!

It’s very versatile and can be changed up with your favorite veggies and items in your pantry.

Ingredient notes

  • Bell peppers. I used red and yellow bell pepper for color and flavor, but you can use your favorite.
  • Spices. The Mexican quinoa is flavored with a mixture of chili powder, ground cumin, and smoked paprika.
  • Quinoa. Any variety will work — just make sure it’s uncooked and to rinse it before adding it to the skillet.
  • Diced tomatoes and chilies. I’ve used one can of fire roasted diced tomatoes and one can of diced tomatoes with chilies for a slight kick of flavor.

How to make this recipe

This Mexican quinoa recipe is extremely easy to make. Simply gather your ingredients, prep the veggies, rinse the quinoa and get cooking!

The meal comes together in one pan, and is ready in about 40 minutes.

Pro tip: Prep the veggies up to 1-2 days in advance to make this meal go even more quickly.

how to make one pan Mexican quinoa collage 1
Mexican quinoa process shot 2
  1. Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes. Add the sweet potato and sauté 3-4 minutes longer.
  2. Add the garlic and bell peppers, and cook 2 minutes.
  3. Add the spices and cook 30 seconds longer.
  4. Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock or water and stir to combine.
  5. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
  6. Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste.

How to serve this recipe

Serve one pan Mexican quinoa topped with your choice of the following:

FAQs

Why rinse quinoa?

Quinoa should always be rinsed well prior to cooking to remove any bitter saponin coating on its outer hull that may remain after processing.

Is quinoa good for you?

Quinoa is an ancient grain that is very nutrient dense and is a good plant-based protein source. It is fairly high carbohydrates, however, so it may not be a good option for people following a lower carb diet.

Recipe notes

  • Pro tip: Prep the veggies up to 1-2 days in advance to make this meal go even more quickly.
  • The taco seasoning can be subbed with 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon smoked paprika.
  • This meal is great for meal prep and keeps for up to 5 days in the fridge.
  • Customize this Mexican quinoa with your favorite veggies and items in your pantry.
Mexican quinoa in a pan with avocado on top

More quinoa recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Skillet of Mexican quinoa with wooden spoon in center

One Pot Mexican Quinoa

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 0 minutes
Total Time: 40 minutes
One Pan Mexican Quinoa is a hearty, healthy vegan dinner that's packed with flavor and it's on the table in about 40 minutes!
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 small sweet potato peeled and chopped into 1/2″ chunks
  • 2 cloves garlic minced
  • 1 red bell pepper seeded and chopped
  • 1 yellow bell pepper seeded and chopped
  • 1.5 tablespoons homemade taco seasoning
  • 1 cup uncooked quinoa rinsed (be sure to rinse the quinoa or it may have a bitter flavor!)
  • 14.5 ounces fire roasted diced tomatoes
  • 10 ounces diced tomatoes with chilies
  • 15 ounces black beans rinsed and drained
  • 1 1/2 cups homemade vegetable stock sub with water
  • 1 lime juiced; plus more for serving
  • 1/4 cup fresh chopped cilantro plus more for serving
  • avocado, or cheese for serving, optional

Instructions 

  • Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes.
    2 tablespoons extra virgin olive oil, 1 medium yellow onion
  • Add the sweet potato and sauté 3-4 minutes longer. Add the garlic and bell peppers, cook 2 minutes, then add the spices and cook 30 seconds longer.
    1 small sweet potato, 2 cloves garlic, 1 red bell pepper, 1 yellow bell pepper, 1.5 tablespoons homemade taco seasoning
  • Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock or water and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
    1 cup uncooked quinoa, 14.5 ounces fire roasted diced tomatoes, 10 ounces diced tomatoes with chilies, 15 ounces black beans, 1 1/2 cups homemade vegetable stock
  • Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste. Serve with garnishes, if desired, and enjoy!
    1 lime, 1/4 cup fresh chopped cilantro, avocado, or cheese for serving, optional

Notes

  • Pro tip: Prep the veggies up to 1-2 days in advance to make this meal go even more quickly.
  • The taco seasoning can be subbed with 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon smoked paprika.
  • This meal is great for meal prep and keeps for up to 5 days in the fridge.
  • Customize this Mexican quinoa with your favorite veggies and items in your pantry.

Nutrition

Calories: 373kcal, Carbohydrates: 55g, Protein: 12g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 2341mg, Fiber: 13g, Sugar: 12g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Dishes
Cuisine: Mexican
Author: Marcie
Keyword: mexican quinoa, mexican quinoa recipe, one pan mexican quinoa
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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