One Pan Mexican Quinoa with Pico De Gallo

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 6
Calories 156 kcal


For the Quinoa:

  • 1 large red onion chopped (reserve half for pico de gallo topping)
  • 1 tbsp Southwestern Seasoning or your favorite Mexican Spice Blend
  • 2 bell peppers chopped (I used an orange and a red one)
  • 1 cup quinoa uncooked and pre-rinsed
  • 1 1/2 cup vegetable broth

For Pico de Gallo:

  • 3 cup diced tomatoes
  • Juice and zest of one lime
  • 1 jalapeno seeds removed and diced.
  • 1/2 bunch fresh cilantro chopped
  • Salt and black pepper to taste


  • Combine all ingredients for the quinoa into a large pot and cook for 20 minutes or until quinoa is tender and cooked through.
  • Meanwhile, combine all ingredients for the pico de gallo in a large bowl and stir to combine. When quinoa is done, top with the pico de gallo and black beans, avocado, and lettuce if desired.


Calories: 156kcalCarbohydrates: 24gProtein: 5gFat: 2gFiber: 4gSugar: 7g
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