Mexican Quinoa Feature Image

One-Pan Mexican Quinoa

This one-pan Mexican quinoa is not only easy to make but also packs a nutritional punch, making it a perfect meal for cooking in a campervan or motorhome. Enjoy your hearty and nutritious dish!

Mexican Quinoa Bowl


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 avocado, diced (for serving)
  • Fresh coriander, chopped (for serving)
  • Lime wedges (for serving)
  • Shredded cheese or vegan cheese alternative (optional, for serving)

Cooking Utensils Required:

  • Large skillet
  • Single hob, gas or electric is fine


  1. Prep Ingredients: Start by mincing the garlic, rinsing the quinoa under cold water, draining and rinsing the black beans, and dicing the avocado. If you’re using fresh corn, cut the kernels off the cob; otherwise, measure out your frozen or canned corn.
  2. Cook Garlic and Quinoa: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the quinoa to toast it slightly, about 2 minutes.
  3. Add Liquids and Beans: Pour in the vegetable broth and add the can of diced tomatoes with their juice. Stir in the black beans, corn kernels, chili powder, cumin, salt, and pepper. Increase the heat to bring the mixture to a boil.
  4. Simmer the Quinoa: Once boiling, reduce the heat to low, cover the skillet, and let the mixture simmer for about 20 minutes, or until the quinoa is cooked through and has absorbed the liquid. Stir occasionally to prevent sticking and ensure even cooking.
  5. Final Touches: When the quinoa is fluffy and all the liquid is absorbed, remove the skillet from the heat. Let it sit covered for 5 minutes, then fluff the quinoa with a fork.
  6. Serve: Serve the quinoa warm, topped with diced avocado, fresh coriander, a squeeze of lime juice, and shredded cheese if desired. Adjust seasoning with salt and pepper to taste.

I love to serve this mexican quinoa in tacos, to add that street-food element. It goes down a treat!

Mexican Quinoa Taco