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3 bean Mexican quinoa in a white ceramic plate

3 Bean Mexican Quinoa

This one pan 3 bean Mexican quinoa is healthy, nutritious and so easy to make.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course dinner, LUNCH, Side Dish
Cuisine Mexican
Servings 4 people
Calories 0.193 kcal


  • 1 cup quinoa
  • 3 cups water or stock
  • 1/4 cup dry red beans or black beans
  • 1/4 cup dry green mung beans – 1/4 cup
  • 1/4 cup frozen soybeans
  • 2 onions finely chopped
  • 1/2 cup tomato puree
  • 3 cloves garlic – 2 cloves crushed
  • 1 teaspoon chili powder or chili flakes
  • 1/4 teaspoon ground cumin
  • 2 teaspoons olive oil
  • salt to taste
  • 2 tablespoons flat-leaf parsley for garnish


  • Soak the red and green beans overnight.
  • Wash and drain the quinoa and all the beans. Keep aside.
  • Heat oil in a deep pan, saute the garlic and onions for 5 minutes, then add tomato puree, chili powder, cumin, and salt. Stir until the mixture becomes thick and sauce-like consistency.
    Add water or stock and bring it to a boil.
  • Add the quinoa and the beans. Cook closed on medium flame until the quinoa is fluffy and all the water is absorbed. This would take about 20 to 25 minutes.
  • The beans also would have got cooked along with the quinoa and soaked up all the juices and flavors.
  • Remove from heat and let it stand for a few minutes. Garnish with flat-leaf parsley and serve.


  • Black beans can be used instead of red beans.
  • As a personal preference I use dried beans, you can use canned beans instead. 
  • If you're using stock, ensure that it is without salt, or adjust the amount of salt accordingly.
Keyword Mexican quinoa, one pan quinoa, quinoa with beans, spicy quinoa, vegan