One-Skillet Mexican Quinoa

Ingredients

• 15 ml (1 tablespoon)extra virgin olive oil
• 1onion, finely chopped
• 2bell peppers, cored and finely chopped
• 3garlic cloves, minced
• 10 ml (2 teaspoons)chilli powder
• 10 ml (2 teaspoons)ground cumin
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)dried oregano
• 5 ml (1 teaspoon), plus more to taste if desiredfine sea salt
• 135 g (¾ cup), uncookedquinoa, rinsed
• 425 g (15 ounces), drained and rinsedblack beans
• 425 g (15 ounces)tomato sauce, no salt added (or 200 g/7 ounces tomato paste with 120 ml/½ cup water added to the recipe)
• 315 ml (1⅓ cups)filtered water

Instructions

1. 1

   Cook the vegetables

   Warm the oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes, until translucent. Add the peppers, garlic, chilli powder, cumin and oregano, stir to combine, then cook for about 5 minutes more.

2. 2

   Simmer the quinoa

   Add the beans, rinsed quinoa, tomato sauce, salt and 315 ml (1⅓ cups) water to the skillet. Stir, raise the heat to medium-high and bring to a low boil. Cover and cook for about 20–25 minutes, stirring intermittently.

3. 3

   Check and serve

   The quinoa is ready when it is soft and most of the liquid has been absorbed. Serve warm with avocado or guacamole, fresh coriander and tortilla chips. Refrigerate leftovers in an airtight container for up to 5 days.

What is Mexican quinoa?

Quinoa is a seed from the Andes, while the flavours here—chilli, cumin, oregano, peppers and beans—make this a Mexican-inspired one-pan meal rather than a traditional Mexican quinoa dish.

This version works because quinoa and black beans simmer together in tomato sauce, taking on the spices as they cook. The result is a hearty, spoonable meal with vegetables and pulses in every portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 17g protein, 59g carbs, 7g fat.

Most of the carbohydrates come from the quinoa and black beans, which also contribute much of the plant protein. Olive oil supplies most of the fat, while the vegetables and tomato sauce add flavour and bulk. Serve with extra peppers or another vegetable on the side for a more varied plate.

Why rinse the quinoa?

Rinsing: wash the quinoa in a fine sieve under running water before adding it to the pan. This helps remove its naturally bitter-tasting outer coating.

Build the flavour first

Onion and peppers: cook them in the oil before adding the liquid so they begin to soften and the onion turns translucent.

Spices: add the chilli powder, cumin, paprika and oregano with the garlic and peppers. A short cook in the pan helps distribute their flavour through the dish.

How to judge the simmer

Gentle bubbles: bring the mixture to a low boil, then cover it and keep the heat steady. Stir intermittently as directed so the quinoa cooks evenly.

Ready to serve: look for soft quinoa and a pan with most of its liquid absorbed. If the grains are still firm, give them more time to cook.

Choosing the tomato base

Tomato sauce: the recipe calls for a 425 g tin or equivalent of no-salt-added sauce, which provides the main cooking liquid along with the water.

Tomato paste option: the listed alternative is 200 g (7 ounces) of tomato paste with an extra 120 ml (½ cup) water added to the recipe. Keep the rest of the listed water as well.

Serving ideas

Fresh toppings: serve the quinoa warm with avocado or guacamole and fresh coriander, as suggested in the method.

For crunch: tortilla chips make a crisp contrast to the soft quinoa and beans. They can be served alongside rather than mixed into the skillet.

Recipe notes & tips

• Rinse the quinoa in a fine sieve before cooking.
• Chop the onion and peppers finely so they soften during the stated cooking time.
• Use a skillet with a lid that fits securely to help the quinoa cook through.
• Stir intermittently while the quinoa simmers, as instructed.
• Taste before serving and add more salt if desired.

Variations

• Add avocado: serve sliced avocado or guacamole on top, as suggested in the recipe.
• Add crunch: serve tortilla chips alongside the warm quinoa.
• Change the beans: use another drained and rinsed bean in place of black beans.
• Adjust the heat: use less chilli powder for a milder result.
• Use tomato paste: swap in 200 g (7 ounces) tomato paste and add the specified extra 120 ml (½ cup) water.

Common mistakes to avoid

• Skipping the rinse: rinse the quinoa before cooking to remove its naturally bitter outer coating.
• Cooking the onion too briefly: give it 2–3 minutes, until translucent, before adding the peppers.
• Adding the quinoa dry: rinse it first, then add it with the beans and tomato sauce.
• Boiling too vigorously: bring the mixture to a low boil, then cover it and cook at a steady heat.
• Serving while the grains are firm: continue cooking until the quinoa is soft and most of the liquid has absorbed.

How to store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat until hot throughout; add a little water if the quinoa has become too thick.

Frequently asked questions