Super easy Mexican one pan quinoa by Jody van der Duin

Jody van der duin (Service Coordinator) loves to share her easy one pan recipe with us! Not in the mood for extensive cooking and doing a lot of dishes? Look no further, make this delicious Mexican quinoa!


• 2 red onions, chopped

• 3 cloves of garlic, minced

• 1 red pepper

• 2 bell peppers, chopped (use 2 different colours)

• 1 cup quinoa, uncooked and pre-rinsed

• 1 small carrot (optional)

• 1 & 1/2 cup vegetable broth (I use 1 veggie bouillon cube)

• 1 can of diced tomatoes in juice (Or, if you have a blender use 3-4 tomatoes)

• 1 can black beans drained and rinsed.

• 2 cups frozen corn (or a small can)

• 1 tablespoon paprika powder

• ½ tablespoon cumin

• juice of one lime

• 2 green onions

• 1 cup fresh parsley or coriander, chopped (optional)

• black pepper and red pepper flakes to taste (optional)

• 1 avocado, to serve (optional)


1. Chop the union(s), garlic, bell peppers, red pepper, and carrot.

2. Heat some oil in a large pot or pan and sauté the onion (and optional carrot) for 3 minutes or until the onion(s) becomes translucent. Then add the garlic, the bell pepper and cook for another 2-3 minutes on high heat.

3. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley (or coriander).

4. Cover with a lid (but leave some room for the vapor to leave the pan) and cook for approximately 20 minutes. As the temperature varies a bit, make sure to check occasionally that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat. 

5. Then stir in the lime juice, the green onions, the parsley/coriander, and season with pepper and red pepper flakes. Serve with avocado on top.

Tip: Not very Mexican, but I always add tempeh or tofu to the mix. Bake separately and add it to the one pan Quinoa dish and let it cook for 5 minutes- delicious!