Mexican Quinoa With Chicken is that perfect mix of hearty and fresh. You get fluffy quinoa, tender chicken, and veggies all wrapped in smoky spices that taste way bigger than the effort it takes. One skillet, fast cook time, and zero fuss cleanup this is weeknight cooking at its best. Add lime and cilantro at the end, and you’ve got a dinner everyone actually wants seconds of.
Why This Mexican Quinoa With Chicken Is a Weeknight Win
- Fast prep: You can whip this up in just about 30 minutes.
- Easy cleanup: One skillet means less washing up.
- Big flavor: The spices and veggies make every bite delicious.
How to Make Mexican Quinoa With Chicken (3 Steps & Timing)
Making Mexican Quinoa With Chicken is a breeze. Just follow these three steps.
Step 1: Cook the Quinoa
In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of chicken broth. Bring it to a boil over medium heat. Once it boils, lower the heat, cover, and let it simmer for 15 minutes, until the quinoa is fluffy and all the liquid is absorbed.
Step 2: Prepare the Veggies
While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced red bell pepper and 1/2 diced red onion. Cook for 5-7 minutes, until the vegetables are soft. If you like a little kick, stir in the minced jalapeño pepper now, along with 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of garlic powder. Stir these spices for 1 minute.
Step 3: Combine Everything
Next, add the cooked quinoa, 1 cup of shredded chicken, 1 (15-ounce) can of rinsed and drained black beans, and 1 (15-ounce) can of drained corn to the skillet. Mix everything well. Season with salt and pepper to taste. Just before serving, stir in 1/4 cup of chopped cilantro. Serve warm with lime wedges on the side.
Ingredients You Will Need
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Lime wedges, for serving
Quick Sides & Serving Ideas
- Fresh salsa: Brighten your plate with some zesty salsa.
- Avocado slices: Creamy avocado adds richness.
- Tortilla chips: Great for scooping and crunching.
- Simple salad: A mixed greens salad makes a fresh side.
Mexican Veggie Quinoa with Chicken
Ingredients
For The Mexican Veggie Quinoa
- 1 Tbsp extra virgin olive oil or avocado oil
- 1 tsp minced garlic
- 1 jalapeno minced
- 1 cup quinoa uncooked
- 1 cup vegetable broth or chicken broth, low sodium
- 1 can black beans no-salt-added, drained and rinsed
- 3/4 cup corn kernels frozen or canned (drained and rinsed)
- 1 green bell pepper chopped
- 1 medium yellow onion diced
- 1 can diced tomatoes with green chiles drained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper optional – for spicier dish
- Salt and freshly ground black pepper to taste
- 1 avocado halved, seeded, peeled and diced
- Juice of 1 lime
- Optional toppings: Mexican shredded cheese, salsa, plain Greek yogurt, tortilla chips
For The Chicken
- Drizzle of extra virgin olive oil
- 1 package lean ground chicken or ground turkey, or two baked chicken breasts, shredded
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- Fresh cracked black pepper to taste
Instructions
- Heat olive oil or avocado oil in a large skillet over medium heat. Add garlic, onion and jalapeno, and cook, stirring frequently with a spatula or wooden spoon, until fragrant, about 1 minute.
- Stir in uncooked quinoa, broth, black beans, tomatoes, corn, bell peppers, and spices; season with salt and pepper, to taste. Stir well to combine.
- Bring to a boil, then cover, reduce heat and simmer until quinoa is cooked through, about 18-20 minutes.
- While Mexican Veggie Quinoa mixture is cooking, prepare the ground chicken. Heat olive oil/avocado oil in a medium skillet over medium high heat. Add raw ground chicken. Season with spices, stir and cook until meat is cooked through. Drain any fat/liquid as needed.
- Once quinoa is done, stir in avocado and lime juice. Add chicken to the large skillet with quinoa, stir until evenly incorporated. Serve immediately.
- Store in an airtight container in the fridge for up to 3-4 days.
Notes
- Quinoa tips: Always rinse quinoa before cooking to avoid any bitter taste. Cooking it in chicken broth instead of water adds way more flavor.
- Make it ahead: This dish tastes even better the next day as the flavors mingle. Perfect for meal prep.
- Spice control: If you’re cooking for kids, skip the jalapeño and red pepper. For spice lovers, toss in chipotle powder or a splash of hot sauce.
- Protein swap: Don’t have chicken? Use leftover turkey, rotisserie chicken, or even just beans for a vegetarian-friendly version.
- Toppings matter: Fresh lime juice, avocado slices, or a sprinkle of cheese really take it to the next level.
Nutrition
Storage & Reheat (No Soggy Leftovers)
Store leftover Mexican Quinoa With Chicken in an airtight container. It will last up to 4 days in the fridge. For longer storage, freeze for up to 3 months. To reheat, use an air fryer or oven to crisp it back up, heating at 350°F for 10 minutes.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables to save time.
- Grab a rotisserie chicken for ready-to-use meat.
- Look for bagged quinoa mixes that are seasoned.
- Use canned beans and corn to skip cooking.
Smart Swaps & Variations
- Quinoa: Swap quinoa with brown rice or cauliflower rice for a different grain.
- Chicken: Use ground turkey or mushrooms for a lighter protein option.
- Veggies: Add or replace with any veggies you have on hand like zucchini or spinach.
- Spices: Adjust the spices to your taste; try taco seasoning for a quick option.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs about Mexican Quinoa With Chicken Recipe
Q1: Can I make this dish vegetarian?
Yes. Skip the chicken and double up on beans or toss in mushrooms for that “meaty” texture. Quinoa already has protein, so you’ll still end up with a satisfying meal. The spices and veggies do the heavy lifting here, so you won’t miss the chicken.
Q2: How do I keep quinoa from tasting bitter?
Always rinse quinoa before cooking it washes away the natural coating called saponin that can taste bitter. I like cooking mine in chicken broth instead of water for extra flavor. A squeeze of lime at the end also brightens it up.
Q3: Can I make this recipe spicy?
Definitely. Add extra jalapeño, swap in chipotle powder, or top with hot sauce. This dish is super flexible, so you can make it mild for kids or fiery if you’re craving heat.
Q4: How do I store and reheat this dish?
It keeps well in the fridge for about 4 days. Reheat in a skillet with a splash of broth to keep it from drying out. If you’re freezing it, portion it out first so you can reheat single servings quickly.
Q5: Can I serve this without rice or tortillas?
For sure. This dish is a full meal on its own thanks to the quinoa and beans. But if you want extra crunch, serve it with tortilla chips. Or go fresh avocado slices and salsa make it feel like a fiesta.
Final Trough
Mexican Quinoa With Chicken is not just easy to make but it also delivers big on flavor and nutrition. In a short amount of time, you can have a satisfying meal that the whole family will enjoy. So why not give it a try tonight?
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