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Easy Mexican Spiced Quinoa

Laney Schwartz
In one pot, make delicious spiced Mexican quinoa and serve with avocado and cilantro over a salad, in a tortilla, or on its own.
Course Main
Cuisine Mexican Inspired
Servings 4 to 6 servings


  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 boneless skinless chicken breasts, cubed
  • 2 garlic cloves minced
  • 1 bell pepper small diced
  • 1 can black beans rinsed and drained
  • 1 14.5 can diced tomatoes (not drained)
  • 1 teaspoon chile powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup quinoa
  • 2 cups chicken stock


  • Diced avocado
  • Chopped cilantro
  • Lime


  • 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. Adding a big squeeze of fresh lime will really help bring out all the flavors!


*You can easily make this dish vegetarian by leaving out the chicken, and using vegetable stock instead of chicken stock.