Stovetop Mexican Quinoa with Black Beans and Corn

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant one-pot quinoa dish bursting with black beans, sweet corn, and Mexican spices for a healthy, satisfying meal. This Mexican-inspired rice and grain recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs quinoa, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rinsed quinoa
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 can (15 oz), drained and rinsed black beans
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat and sauté 1 diced yellow onion and 3 minced garlic cloves for 3-4 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground cumin and 1 tsp chili powder, cooking for 30 seconds until aromatic.
3. Step 3: Add 1 cup rinsed quinoa and toast for 1 minute, stirring frequently to coat the grains.
4. Step 4: Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low and cover; simmer for 15 minutes until quinoa absorbs liquid and is tender.
5. Step 5: Stir in 1 can (15 oz) drained and rinsed black beans and 1 cup frozen corn, cover again and cook for 5 minutes until heated through.
6. Step 6: Remove from heat and fold in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice, seasoning with 1 tsp salt and 1/2 tsp black pepper before serving warm.