One-Pot Mexican Style Quinoa

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In the mood for Mexican, but looking to avoid the heavy feel of takeout fare? Make an easy Mexican meal at home! This Mexican quinoa dish can be used as a substitute for rice in burritos, tacos, flautas, or as a side. Quinoa is a nutrition powerhouse with its high fiber and protein count. And additional ingredients such as peppers, garlic, cumin, and chili powder add spicy flavor and health benefits.

One-Pot Mexican Style Quinoa

One-Pot Mexican Style Quinoa

Yields: 6 servings | Serving Size: 3/4 cup | Calories: 189 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 1 mg | Sodium: 223 mg | Carbohydrates: 30 g | Dietary Fiber: 5 g | Sugars: 4 g | Protein: 6 g | SmartPoints (Freestyle): 6


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced sweet or yellow onion
  • 2 cloves garlic, minced
  • 1 cup dry quinoa, rinsed well
  • 1 (14.5 ounce) can diced tomatoes, (BPA-free brand Muir Glen)
  • 1 (4 ounce) can diced green chiles
  • 1 1/2 cups vegetable broth, low-sodium
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt, more or less to taste
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 cup freshly chopped cilantro for garish


  1. In a large skillet, add oil and sauté onion until tender, about 4 minutes. Add garlic and continue to sauté for 1 minute. Add the remaining ingredients, except cilantro, and stir to combine. Cover and bring to a boil.
  2. Cook until liquid is absorbed and quinoa is tender, approximately 15 minutes. Turn the burner off and allow the covered skillet to set until any remaining liquid is absorbed, 5-10 minutes. Fluff with a fork, add cilantro for garnish, and serve.
  3. Tip: Mexican Style Quinoa is delicious served as a side or add to burritos, enchiladas, or tacos.

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17 Comments on "One-Pot Mexican Style Quinoa"

  1. Amy  December 30, 2016

    Can this be frozen?

    • Gale Compton  December 31, 2016

      Amy, It sure can. Just be sure to defrost in the fridge before reheating. 🙂

  2. Sarah  January 8, 2017

    I made this today without the chiles and added black beans and corn. It’s so delicious! My 8-year-old daughter loves it too. It’ll be great with some avocado and cheese on top. So easy to make and will make an excellent lunch for work tomorrow!

    • Gale Compton  January 9, 2017

      Sarah, Great tips! Thank you for the feedback. 🙂

  3. Sade  February 7, 2017

    Hey Sarah,
    Do you need to drain the liquids from the can items?

    • Gale Compton  February 8, 2017

      Sade, You do not need to drain the liquid. 🙂

  4. Cynthia Price  May 16, 2017

    Perfect! Very yummy!

  5. Jackie Belisle  October 22, 2017

    Can this be made in a slow cooker? If so do you know the time adjustments?
    Thank you!

    • Nichole Furlong  October 22, 2017

      Yes! You can make this in a slow cooker. Make sure to rinse the quinoa in cool water first. You can add all the ingredients and cook on high for about 2 hours or on low for 4 hours!

  6. Amy  November 9, 2017

    Can this be doubled?

  7. Sarah  November 30, 2017

    I made it tonight and tastes amazing!

    • Nichole Furlong  November 30, 2017

      So glad to hear your Mexican Style Quinoa was amazing, Sarah!

  8. Sonu  January 17, 2018

    This is similar to Indian Vegetable pulav or Indian kichadi.

    • Jennifer Hanford  January 18, 2018

      I did a quick Google search to check out those dishes and I do see some similarities.

  9. AD  September 6, 2019

    Can’t wait to make it! Going to do the slow cooker version. Do I need to drain the liquid for the slow cooker version? Going to assume not.


    • Gale Compton  September 7, 2019

      The liquid likely won’t absorb as well, so you may have to experiment if using a slow cooker.


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