Mexican Quinoa and Beans Recipe

This easy one-pot Mexican quinoa and beans recipe with tomatoes, jalapenos, and green onions is a delicious main dish brimming with flavors, textures, and healthy vegan ingredients. 

It's intentionally easy, with simple ingredients, mighty flavors, and one-pot convenience. I'm talking about quinoa and beans. Many years ago, when I first learned about creating meals using these two ingredients, I thought, 'Ya, I can do this plant-based thing.' And I was right. I never looked back. 

Plus, the combinations are endless. Que my recipes for Cajun red beans and quinoa, orange quinoa and black beans, and chickpeas and quinoa with za'atar.

Ingredients and Swaps

Quinoa. This recipe can be made with common white quinoa, red or black quinoa, or a mix of all three (tri-color quinoa).

Beans. The recipe calls for a mix of black and kidney beans. Substitute either or both with pinto beans, chickpeas (garbanzo beans), red beans, or white cannellini beans. 

Tomatoes. Fresh tomatoes add bright flavor. You'll need 1 ½ cups, so a couple of large tomatoes or a few plum tomatoes work here. If you substitute with a can of tomatoes, reduce the broth to 2 cups. 

Cilantro. Cilantro adds a classic Mexican flavor. Omit it if you don't like it. 

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.

Recipe Variations

Corn and diced zucchini are good options if you want to add extra veggies. Sauté the zucchini with the onions and jalapenos. 

Out of quinoa? Make this recipe with bulgur in the same amount of time. 

Step-by-Step Instructions

Step 1: Heat a medium pot to medium-high heat. Add the onions and jalapenos and cook for 2-3 minutes. Stir in the garlic and oregano, then add the tomatoes. 

Step 2: After cooking the tomatoes for 10 minutes, stir in the quinoa, beans, green onions, and cilantro. 

Step 3: Add the broth and stir the bottom of the pot to clear any stuck-on veggies. Bring the broth to simmering. 

Step 4: Cover and cook for 15 minutes until the liquid is absorbed. 

Pro Tips

• Rinse quinoa through a fine mesh strainer before cooking it. If your quinoa is pre-rinsed, you can skip this step. 
• Simmering fresh tomatoes gives them time to break down. You can help this process by mashing the tomatoes with the back of a wooden spoon as they cook.

Serving Suggestions

Garnish bowls of quinoa and beans with slices of green onions, avocado slices, guasacaca sauce, crumbled crispy corn tortillas, or vegan sour cream. Leftovers are great for making potato tortilla burritos, a taco filler topped with salsa or mango pico de gallo, lettuce, and tomato, or as a filling for vegan stuffed peppers.