One Pan Mexican Quinoa

One Pan Mexican Quinoa

  • Servings: 15
  • Difficulty: easy
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Light, easy, skillet dish that is satisfying and super nutritious.

This easy skillet dish is packed with nutrients. You can make it spicy or not (I just leave out the jalapenos for my kids. I cook them separately and add them to mine). You can also make it more nutritious by soaking the quinoa and black beans (but you don’t have to if you are in a hurry).


  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 1 jalapeno, minced
  • 4 cloves garlic, pressed
  • 1 cup quinoa, pre-soaked
  • 1 cup vegetable juice
  • 1 cup dry black beans, pre-soaked (or 1 can of black beans)
  • 1 bag of frozen corn (16 oz)
  • 1 can diced tomatoes
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • salt (with the minerals still in it) and pepper
  • 1 bunch cilantro
  • 1 avocado, diced
  • Juice of 1 lime


  1. Cover black beans well with water. Add 2 Tablespoons baking soda. Soak overnight. Then rinse them and cook them on low heat 35 minutes or until tender (while you do steps 3 on).
  2. Cover quinoa with water and 1 Tablespoon apple cider vinegar. Soak 2 hours. Rinse.
  3. Cook onion and jalapeno in oil in large skillet over medium heat, stirring frequently. During the last 30 seconds, add in the garlic and stir until fragrant.
  4. Add to the skillet the quinoa, vegetable juice, corn, tomatoes, chili powder, cumin, salt and pepper. (If you are using a can of black beans instead of soaking, add it here). Bring to a boil and then simmer on low heat uncovered for 20 minutes.
  5. Mix in the beans (should finish about the same time as the skillet items), avocado, cilantro, and lime juice, and serve. Enjoy!

Adapted from: Cook Like a Champion

Saving Time

When I make this, I often go ahead and cook up some other similar recipes, such as Black Bean and Quinoa Veggie Burgers or Black Bean and Corn Salad or refried black beans. I usually make the veggie burgers so we have a sandwich to go along with the salad, to stretch the food out for more meals, and really just to make it simpler for me. If I’m going to soak the black beans, I might as well use them for multiple things. You can always freeze the burgers or the beans (to make into refried beans later) for another dish another day. That way, you get the ingredients out once and, boom, you’re done with multiple meals.

Why Soak?

If you’re looking to get the most nutrients out of your food in a way that doesn’t harm your gut, it is important to soak nuts, seeds, beans and grains. 

Why To Soak Quinoa

This tiny little grain is protected from birds, insects, and predators by a sticky, soaplike coating called “sapotin.” Sapotin is bitter to the taste and mildly toxic. Like chia, quinoa should be soaked before eating. You can do this easily by soaking it for at least 2 hours in water with 1 Tablespoon apple cider vinegar per cup of water.

Why to Soak Beans

Soaking beans has been a tradition through the centuries that makes them easier to digest and more nutrient rich. Only within the last century has industrialized society started to skip this step (to save time).

Like grains, legumes have a lot of phytic acid in them. This protects seeds until they are ready to sprout. But, we aren’t growing a plant, now are we? We want to eat them. Without “waking up” the seeds (by soaking, sprouting, or souring to reduce the phytic acid), the phytic acid can irritate our gut and reduce the body’s ability to absorb minerals and nutrients (especially iron, magnesium, zinc, calcium and phosphorus). Over time, if we are consuming all of our grains, nuts and legumes in their raw state without reducing phytic acid first, this can lead to thing like:

  • Tooth decay
  • Oseoperosis
  • Anemia
  • Poor bone health
  • Slower metabolism
  • Leaky gut

A good rule of thumb with beans is to soak them for 12-24 hours in hot (not boiling water with a little baking soda. It also helps to change the water at least once during the soak time.

More Like This

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Here on Sip Life Slowly and Enjoy It, you will find resources to help you embrace God with all you are, to engage in the relationships you care about with a fresh face erupting from a fresh heart- full and whole, celebrating the intricate good in your life.

I share recipes that our family enjoys in hopes that it adds health and flavor to your life. My prayer is that you can enjoy what you eat and enjoy it with those you love around conversations that draw you closer.   If you enjoy this recipe please like this blog and follow me below. You can also find siplifeslowly on whatever social media you like best Twitter, Facebook, Instagram, and Tumblr. If you liked this, you might like:

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6 thoughts on “One Pan Mexican Quinoa

  1. Hey there, how you doing!? I just went through your blog and its totally fab, keep up this effort love and have a nice day! ❤
    Looking forward to reading from your blog more 🙂
    You have a new follower 😉


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