Easy One-Pan Mexican Quinoa (Healthy, flavorful, and Ready in 25 Minutes)

I used to think Quinoa was boring, bland, and honestly? A little bit sad. That was until I stopped boiling it in plain water and started treating it like a paella! This One-Pan Mexican Quinoa changed my Tuesday nights forever. You literally dump everything into one skillet, let the magic happen, and boom—you have a zesty, cheesy (or not), protein-packed dinner. The best part? There is only one pan to wash. You’re welcome.

The “Dump & Go” List

• 🍚 1 cup Quinoa (Uncooked, and make sure to rinse it well!)
• 🥣 1.5 cups Vegetable Broth (Flavor is key here)
• ⚫ 1 can Black Beans (Rinsed and drained)
• 🌽 1 cup Corn Kernels (Frozen, canned, or fresh)
• 🍅 1 can Diced Tomatoes (Fire-roasted is best if you can find it)
• 🌶️ Spices: 1 tsp Cumin, 1 tsp Chili Powder, 1/2 tsp Garlic Powder.
• 🥑 Toppings: Fresh cilantro, avocado slices, and a squeeze of lime.

Let’s Get Cooking

1. The Mix: In a large skillet or pan, combine the quinoa, broth, beans, corn, tomatoes (with their juices!), and all the spices. Stir it well.
2. The Simmer: Bring the mixture to a boil over medium-high heat. Once bubbling, reduce the heat to low, cover with a tight lid, and simmer for **20 minutes**. No peeking!
3. The Fluff: Remove from heat. Let it sit covered for another 5 minutes (this helps the quinoa pop). Remove lid and fluff with a fork.
4. The Finish: Stir in fresh lime juice and cilantro. Top with avocado and serve immediately.