one pan mexican quinoa

One Pot Mexican Quinoa

This one pot Mexican quinoa recipe is filled with zingy Mexican flavours that absolutely jump off your plate.

I served ours with sweet potato mash, sprinkled with chilli flakes, but it would be amazing with nachos. If you have never tried quinoa before, I promise you will be sold after this recipe!

The original recipe / idea is from Cook like a Champion, and slightly adapted on Damn Delicious, but I adapted it slightly even further – adding a few extra veggies in and making it more English friendly (unless you frequent lots of American food blogs you might not know that cilantro is coriander etc!).

I don’t often reproduce recipes that other bloggers have posted unless I have heavily changed them, but this one is so good, and I’ve lost a few recipes I loved recently when an older blog disappeared from the internet, so I wanted a record of this one here as I definitely intend to make it often!

Hope you enjoy, L x

one pot mexican quinoa

One Pot Mexican Quinoa


  • A glug of olive oil
  • 2 cloves garlic, crushed
  • 1/2-1 chilli, finely chopped (optional)
  • Half a red pepper, finely chopped
  • Half an onion, finely chopped
  • 1 cup dried quinoa
  • 1 cup vegetable stock
  • 1 cup black beans (ones from a tin – drained and rinsed)
  • 1 tin chopped tomatoes
  • 1 cup tinned sweetcorn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper, to taste
  • 1 avocado, halved, stone removed, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh coriander leaves


  1. Heat olive oil in a large wok / saucepan over medium high heat. Add garlic and chopped chilli if using and cook for about 3-4 minutes, until fragrant.
  2. Stir in quinoa, vegetable stock, beans, tomatoes, corn, chilli powder and cumin. 
  3. Bring to a boil and cover (I didn’t have a lid big enough so just used foil). Reduce heat and simmer until quinoa is cooked through, this will take about 20 minutes. 
  4. Stir in the chopped chunks of avocado, lime juice and coriander and season with salt and pepper, to taste. You can add extra chilli powder and cumin to your taste at this point, if you feel it needs it.
  5. Serve.
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