Skip to main content New<> this month
Get the Allrecipes magazine

One-Pan Mexican Quinoa

Rated as 4 out of 5 Stars

"Super-healthy and super-tasty quinoa with a Mexican kick."
Added to shopping list. Go to shopping list.


40 m servings 232
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
  2. Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
  3. Fluff quinoa with a fork. Stir in cilantro and lime juice.

Nutrition Facts

Per Serving: 232 calories; 3.9 39.8 10.1 0 638 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

Healthy and delicious! I made a few changes. Instead of frozen corn, I used canned sweet corn. I used about half the juice from the diced tomatoes and half from the corn. I don't typically like...

Delicious! I used a 10 oz can of Rotel tomatoes instead of the large can of regular tomatoes so I added a few chopped cherry tomatoes to compensate. As written you get a nice side dish. Add an a...