New Recipe: One pan Mexican Quinoa!

This awesome recipe is so simple and quick!  It takes 20 minutes and uses only one pan!  All you need are a few simple ingredients!



  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno pepper minced
  • 1 cup quionoa
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 can diced tomatoes (28 ounces – do not drain)
  • 1 cup corn kernels
  • 1 teaspoon chilli powder
  • ½ teaspoon cumin
  • salt and pepper (to taste)
  • 1 avacado – halved and peeled, diced
  • juice of 1 lime
  • 2 tablespoons chopped cilantro


  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno and cook, stirring frequently, until fragrant (about 1 minute)
  2. Stir in quinoa, black beans, diced tomatoes, corn, chilli powder and cumin. Season with salt and pepper.
  3. Bring to a boil, cover, reduce heat and simmer until quinoa is cooked through (about 20 minutes)
  4. Stir in avocado, lime juice and cilantro
  5. Serve immediately

*Some extra tips*

Add in extra veggies if you have them on hand – try red or green peppers!

This meal is easy to make ahead and pack for lunches.  It can be eaten hot or cold!

Nutritional Information (1 serving – serves 4 people) 400 kcal, 57.2g carbohydrates, 13.7g fibre, 15.2g protein, 200mg sodium
Recipe courtesy of Couchiching Family Health Team Dietitians!


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