Mexican Quinoa Bowls

A One Pan Mexican Quinoa recipe with a serving spoon scooping into the Mexican quinoa skillet topped with avocado slices.

Mexican quinoa is made in one pan and is cooked and ready to eat in just 30 minutes! This delicious quinoa recipe is loaded with black beans, fire roasted tomatoes, jalapenos, corn, cheese, and cilantro.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 360kcal

Author Whitney Wright

Equipment

Ingredients

1 tablespoon olive oil
1/2 teaspoon garlic minced, about 2-3 cloves
1 jalapeno minced (can remove seeds if you want NO spice at all)
1 cup quinoa
1 cup water
15 oz can black beans drained and rinsed
14.5 oz can fire roasted diced tomatoes
1 cup corn kernels frozen
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons lime juice
1 cup cheddar cheese shredded
2 tablespoons cilantro chopped
1 avocado diced, for serving
sour cream for serving

Instructions

In a large skillet set over medium heat add the olive oil, garlic, and jalapeno. Cook until fragrant, about 1 minute.
Stir in the quinoa, water, black beans, full can of tomatoes, corn, chili powder, cumin, salt, and pepper. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes or until the quinoa is fully cooked. When quinoa is cooked, the grain will look like it has been opened, exposing a soft inside.
Uncover and stir in the lime juice. Top with shredded cheese, cover again for 2-3 minutes or until cheese has melted. Top with cilantro and serve with the diced avocado and sour cream for topping.

Notes

Can also serve with shredded lettuce and tortilla chips.

Store the quinoa in an airtight container in the fridge for up to 5 days. Warm the dish with a bit of water in a microwave safe bowl or on medium low heat in a skillet.

Nutrition