One-Pan Mexican Quinoa

One-Pan Mexican Quinoa
  • 2 teaspoons olive oil
  • 3 jalapeno peppers, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 1/4 cups vegetable broth
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 cup quinoa
  • 1 cup frozen corn kernels
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped fresh cilantro
  • 1/4 lime, juiced


  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.

05/18/2018
One-Pan Mexican Quinoa, recipe PT15M PT1H 5 455 calories

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