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Feature Article Enjoy This One-Pan, Plant-Based Recipe


Who doesn’t like the simplicity of a one-pan entrée? Turn to this recipe for a quick, delicious, plant-based meal that you can throw together at a moment’s notice with foods you probably already have in the pantry. Try pairing with a green salad or veggies for a complete meal. 

Mexican Pan Quinoa


  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1/2 medium onion, diced
  • 1 cup uncooked quinoa
  • 1 cup low sodium vegetable broth
  • 1 15-ounce can no added salt black beans, drained and rinsed
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 1 cup corn frozen corn kernels
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • Black pepper to taste
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup chopped fresh cilantro leaves


  1. Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and cook, stirring frequently until onions start to become transparent. 
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin; season with 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. 
  3. Serve immediately.

Makes 6 servings.   Recipe adapted from Cook Like a Champion

Nutritional information per serving:

  • Calories: 310
  • Protein: 11 g
  • Carbohydrates: 44 g
  • Sodium: 244 mg

For more healthy recipes, keep an eye out for our “Pick of the Month” series or peruse past recipes.