This one‑pan Mexican quinoa is a straightforward, filling meal that comes together with minimal effort and very little washing up. It uses familiar ingredients, works well on a weeknight, and scales easily if you want leftovers, or to batchcook. I make this when I want something hearty but uncomplicated, with enough flavour to stand on its own.
Why this recipe works
- One pan from start to finish
- Uses basic ingredients
- High in plant protein and fibre
- Reheats well for lunches or leftovers
One‑Pan Mexican Quinoa
A one‑pan quinoa dish cooked with vegetables, beans, and mild spices, designed for quick weeknight meals with minimal washing up.
Print
Ingredients
- 1 tbsp oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red pepper diced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder adjust to taste
- 150 g quinoa rinsed
- 400 g chopped tomatoes
- 1 x 400 g tin black beans drained and rinsed
- 300 ml vegetable stock
- Salt to taste
- Lime juice to finish (optional)
Instructions
- Heat the oil in a large saucepan or deep frying pan over a medium heat. Add the onion and cook for 5–7 minutes until soft.
- Add the garlic and red pepper and cook for another 2 minutes.
- Stir in the cumin, smoked paprika and chilli powder, cooking briefly until fragrant.
- Add the quinoa, tomatoes, black beans and vegetable stock. Stir well and bring to a gentle simmer.
- Cook for 25–30 minutes, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed.
- Season with salt and finish with a squeeze of lime juice if using.
Variations & substitutions
- Add sweet potato cubes for a heartier version
- Increase the chilli powder or add fresh chilli for more heat
- Serve with yoghurt, avocado, or coriander if you like
Storage & leftovers
Keeps for up to 4 days in the fridge and reheats well. Add a small splash of water when reheating to loosen if needed. Freezes without issue.