One Pan Mexican Quinoa


  • Heat olive oil in a large skillet over medium high heat. 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; season with salt and pepper, to taste.
  • Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  • Stir in avocado, lime juice and cilantro.
  • Serve immediately and enjoy!


  • 1 tbsp Extra virgin olive oil
  • 2 clove(s) Garlic (minced)
  • 1 medium pepper(s) Jalapeno pepper (diced)
  • 1 cup Quinoa, uncooked
  • 1 cup Vegetable stock/broth
  • 1 can (15oz) Black beans, canned (drained, rinsed)
  • 1 can(s) (13oz) Diced tomatoes, canned
  • 1 cup Frozen yellow corn kernels (thawed)
  • 1 tsp Chili powder
  • 1/2 tsp Cumin
  • 1 dash Salt and pepper (to taste)
  • 1 avocado(s) Avocado (halved, seeded, peeled, diced)
  • 1 whole lime(s) Lime juice (fresh)
  • 2 tbsp Cilantro (coriander) (chopped)


Beans are a great source of plant-based protein and are high in fibre which helps to promote digestive health!

Quinoa is a complete protein and high in fibre!

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