One Pan Southwest Quinoa

Here’s a perfect meal for batch cooking that takes barely any effort and is packed with flavor. As is implied by the title, this Southwest-inspired quinoa dish is all made in one pan. This recipe was inspired by this one over at Damn Delicious.

One Pan Southwest Quinoa

Veggies | Protein | Fat
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Recipe From: Katie’s Conscious Kitchen



  • 1 14.5 oz can fire-roasted diced tomatoes with liquid
  • 1 cup corn kernels frozen, canned or roasted
  • 1 small onion diced
  • 1 bell pepper diced
  • 1 jalapeño minced, seeds removed or diced green pepper if you don't like heat


  • 2/3 cup dry quinoa
  • 1 can of black beans drained and rinsed


  • 1 Tbsp olive oil 1 fat serving
  • 1/2 avocado, sliced per serving 1.5 oz per serving


  • Juice of 1 lime
  • 2 Tbsp chopped fresh cilantro leaves
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • 1 cup vegetable broth
  • A couple of generous spoonfuls of salsa optional


  • Heat olive oil in a large skillet over medium high heat.
  • Add onion and pepper, and cook for 3-4 minutes, until translucent.
  • Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin.
  • Bring to a boil; cover, reduce heat to low and simmer until quinoa is cooked through, about 20 minutes. Stir occasionally to keep from sticking.
  • If it gets a little dry and the quinoa starts sticking towards the end, add a little broth or water.
  • Stir in avocado, lime juice and cilantro. Portion into 4 servings.
  • Salt and pepper to taste.


  • It might seem like there’s not enough liquid, but there is. It is important to cover this while it’s simmering, because the quinoa gets cooked more by steaming than by boiling.
  • If you are batch cooking this and saving it for later, don’t add the avocado until serving time or it will brown.
  • To make this dish gluten free, be sure to use certified gluten free quinoa.
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  1. Billie

    Made the weight loss version last night. So good!
    Thank you Katie.

  2. Looks and sounds like a yummy recipe, love the colors!

  3. Antoinette

    I’m reading this and thinking… savoury breakfast? If you leave out the fat, count the quinoa as your grain, the beans as protein and instead of a fruit portion you use veg.

  4. Christina

    Hi Katie! As I was making this I noticed you mentioned beans, but nothing in the recipe… can you clarify??
    It was delicious though!

  5. Right, so if you are on the weight loss plan, you count the quinoa as your protein and you don’t get any beans. But if you are on maintenance, you can count the quinoa as your grain and have beans as your protein. Does that make sense?

  6. BLL519

    Soooo delicious! Thanks for the recipe!!! I just wish I could add cheese. 🙂

  7. Pingback: How to Cook Quinoa Perfectly Every Time | Katie's Conscious Kitchen

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