This easy vegan Mexican quinoa skillet meal is made in 1-pot in under 30 minutes! This simple, gluten-free meal is packed with veggies, spices, corn, beans, and protein-rich quinoa.

A top view of a blue skillet filled with vegan Mexican quinoa with corn and beans.

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Why make this recipe

This easy skillet meal is packed with plant-based, gluten-free ingredients that will satisfy the whole family.

You can serve it in a bowl topped with your favorite taco toppings, in a taco shell, or wrapped in a burrito.

Ingredients and substitutions

  • Oil – used to saute the onion and zucchini. You can use a few tablespoons of vegetable broth as an alternative to oil for an oil-free option.
  • Onion – for flavor. (optional) You can also substitute it with a few cloves of minced garlic.
  • Seasonings – you can simply use a taco seasoning mix and add cumin or make your own mix with your favorite seasonings. I also like to add a few shakes of red pepper flakes for a spicier quinoa.
  • Salt – for flavor
  • Corn – frozen, fresh, or canned corn will work.
  • Beans – I usually use black beans, but you can use any type of bean you prefer. Feel free to double the beans for more protein. You can also add vegan beef crumbles to the rice for a meatier meal.
  • Salsa – a jar of salsa adds color and flavor to this dish. You can use fresh or canned diced tomatoes if you don’t have salsa.
  • Water or Vegetable Broth – used to cook the rice. If you use broth, reduce the salt by 1/2 teaspoon.
  • Quinoa – be sure to use pre-washed quinoa or wash it thoroughly yourself. I even give the pre-washed quinoa another rinse to get off any bitter flavor.

Helpful tools

  • A large skillet or pot with a lid. You must cover the quinoa while it cooks.

How to make Mexican quinoa

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Peel and dice a medium-sized onion, then sauté it in 1 tablespoon of cooking oil over low heat for about 5 minutes, until it becomes translucent.

Step 2 – Add 3 cloves of minced garlic to the pot and sprinkle it with 1 teaspoon of cumin, 1 teaspoon of salt, and 2 teaspoons of taco seasoning.

Onions and red bell peppers sautéing in a skillet.
Sauté the onions, garlic, and red peppers.
Onions, red pepper, black beans, and corn sauteing in a skillet.
Add the drained and rinsed beans and corn.

Step 3 – Continue to saute for another 3 minutes, then add 1 can of beans (drained and rinsed) and 1 1/2 cups of corn.

Step 4 – Rinse 1 1/3 cups of quinoa until the water runs clear, then add it to the pot with a 16-oz jar of salsa and 3 cups of water (or vegetable broth).

Step 5 – Give it a good stir, bring it to a low boil, cover, then allow it to cook on medium-low for about 10 minutes. After 10 minutes, stir well and cover for another 10 minutes.

A jar of salsa and water added to the corn and beans to make Mexican quinoa.
Add the salsa, water, and quinoa
The vegan Mexican quinoa being stirred once cooked.
Cook until the liquid has been absorbed and stir.

Step 6 – After cooking for a total of 20 minutes, stir the mixture one last time. Then, cover it with approximately 1 cup of vegan cheese and place the lid on for about 5 minutes, or until the cheese has melted.

Step 7 – Serve in a bowl, wrapped in a burrito, or in a taco shell. Top it with some sliced avocado, a squeeze of lime juice, vegan sour cream, Mexican pickled onions, and some garlic cilantro sauce.

A blue skillet filled with skillet Mexican style quinoa with a scoop taken out of it.

Pro Tips

  • You can add whatever vegetables or add-ins you want to your quinoa; just keep the liquid-to-quinoa ratio the same.
  • If you choose not to add a can of salsa to the quinoa, you must add an additional 1/4 cup of water to the dish to account for the change in moisture.

Storage and reheating

Refrigerate: This vegan Mexican quinoa will keep well in the fridge for up to 5 days in an airtight container.

Freeze: This Mexican quinoa pilaf freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the quinoa in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan over low heat on the stovetop.

A spoon scooping out vegan Mexican quinoa out of a blue skillet.

If you enjoy Mexican-style meals, be sure to try my tofu tacos, tempeh tacos, southwest bean salad, vegan green chile stew, and vegan posole recipes.

More easy 1-pot vegan meals

Vegan quinoa recipe

A skillet filled with vegan Mexican quinoa topped with cilantro, lime slices, and avacado.
Diet
Gluten Free Icon
High Protein Icon
Nut Free Icon
Soy Free Icon
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5 from 3 rating

1-Pot Mexican Quinoa

Yield: 8
Prep: 5 minutes
Cook: 10 minutes
Resting time: 10 minutes
Total: 25 minutes
Author: Monica Davis
An easy vegan Mexican rice pilaf made in 1 pot filled with corn, beans, and salsa.
Print Leave a Review Pin Recipe

Ingredients

  • 1 tablespoon olive oil, or any cooking oil you choose
  • 1 medium onion, (about 1 cup)
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 teaspoons taco seasoning
  • 1/4 teaspoon red pepper flakes, optional for spice
  • 1 1/2 cups (1 can) black beans, or any beans of choice
  • 1 1/2 cups frozen corn
  • 2 cups salsa, (1- 16 oz jar)
  • 1 1/2 cups quinoa, (washed)
  • 3 cups water, (or vegetable broth)
  • 1 cup vegan cheese

Optional add-ins

  • 1 medium avocado
  • 2 limes cut into wedges
  • 1/4 cup cilantro

Equipment

  • 1 large skillet or medium-sized pot with a lid (enough to hold a least 12 cups)

Instructions
 

  • Peel and dice a medium-sized onion, then sauté it in 1 tablespoon of cooking oil over low heat for about 5 minutes, until it becomes translucent.
  • Add 3 cloves of minced garlic to the pot and sprinkle it with 1 teaspoon of cumin, 1 teaspoon of salt, 2 teaspoons of taco seasoning, and 1/4 tsp red pepper flakes.
  • Continue to saute for another 3 minutes, then add 1 can of beans (drained and rinsed), 1 1/2 cups of corn.
  • Rince 1 1/3 cups of quinoa until the water runs clear, then add it to the pot with a 16 oz jar of salsa and 3 cups of water (or vegetable broth).
  • Give it a good stir, bring it to a low boil, cover, then allow it to cook on medium-low for about 10 minutes. After 10 minutes, stir well and cover for another 10 minutes.
  • After it has cooked for a total of 20 minutes, stir well one last time, then cover it with about 1 cup of vegan cheese and put the lid on for about 5 minutes until the cheese has melted.
  • Serve in a bowl, wrapped in a burrito, or in a taco shell. Top it with some sliced avocado, a squeeze of lime juice, vegan sour cream, Mexican pickled onions, and some garlic cilantro sauce.

Notes

  • If you choose not to add a can of salsa to the quinoa, you must add an additional 1/4 cup of water to the dish to account for the change in moisture.
  • If you use broth instead of water, reduce the salt to 1/2 tsp.
  • You can add whatever vegetables or add-ins you want to your quinoa; just keep the liquid-to-quinoa ratio the same.
Serving: 1.5cup, Calories: 294kcal, Carbohydrates: 48g, Protein: 11g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 685mg, Potassium: 619mg, Fiber: 9g, Sugar: 3g, Vitamin A: 298IU, Vitamin C: 5mg, Calcium: 66mg, Iron: 3mg
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