In one pot, make delicious spiced Mexican quinoa and serve with avocado and cilantro over a salad, in a tortilla, or on its own.
By Laney Schwartz
Life seems to get so crazy busy sometimes, and it’s important that we remember to fuel our bodies! This Easy Mexican Spiced Quinoa is the perfect quick and easy meal, even for the busiest day of the week.
It’s totally versatile, packed with flavor, and makes great leftovers. Throw everything into one pot and go. 
Top with avocado and cilantro for color and a last punch of flavor and you’re ready to eat in 30 minutes.
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Easy Mexican Spiced Quinoa
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
One-pan Mexican quinoa with chicken is ready in under 30 minutes. Serve it over a salad or in a tortilla for a flavorful and easy weeknight meal.
Ingredients
- 2 tbsp olive oil
- 1 onion (diced)
- 2 boneless (skinless chicken breasts, cubed)
- 2 cloves garlic (minced)
- 1 bell pepper (small diced)
- 1 can (454 g) black beans (rinsed and drained)
- 1 can (411 g) diced tomatoes (not drained)
- 1 tsp chile powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 0.25 tsp pepper
- 1 cup (237 ml) quinoa
- 2 cups (473 ml) chicken stock
- Diced avocado
- Chopped cilantro
- Lime
Instructions
- In a large pan, heat the olive oil over medium/high heat.
- Add the onion and cook for 1 minute.
- Add the chicken, garlic, and a pinch of salt and pepper. Cook for 5-7 minutes until chicken is no longer pink.
- Add the garlic, peppers, black beans, tomatoes, chile powder, cumin, salt and pepper and stir.
- Add the quinoa and chicken stock and stir to combine.
- Bring to a boil, then lower the heat, cover, and simmer for about 15-20 minutes.
- Remove from heat, fluff with a fork and serve with desired toppings.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- To make this recipe vegetarian, substitute the chicken with 1 (15 ounce) can of chickpeas, rinsed and drained.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 60
- Fiber: 8
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use brown rice instead of quinoa for this recipe?
Yes, you can substitute brown rice, but you will need to adjust the cooking time and liquid ratio, as brown rice typically takes longer to cook.
What spices are used in the Easy Mexican Spiced Quinoa?
The recipe features a blend of Mexican spices, including cumin and chili powder, which contribute to the overall flavor.
How should I store leftovers of the Easy Mexican Spiced Quinoa?
Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
