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Looking for a quick and tasty meal? One-Skillet Mexican Quinoa is your answer. This easy dish combines protein-packed quinoa with zesty Mexican flavors, all cooked in a single pan. You’ll love how simple it is to make.
Grab your skillet and get ready for a flavor fiesta. With black beans, corn, and spices like cumin and chili powder, this meal is both nutritious and delicious. Plus, it’s ready in about 30 minutes – perfect for busy weeknights when you want something yummy but don’t have much time.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make one-skillet Mexican quinoa:
- 1 cup quinoa (white or tri-color)
- 1 can black beans, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 cup corn (fresh, frozen, or canned)
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Don’t have these exact ingredients? No worries! Try these swaps:
- Quinoa → Brown rice or cauliflower rice
- Black beans → Pinto beans or kidney beans
- Fire-roasted tomatoes → Regular diced tomatoes + 1/4 teaspoon smoked paprika
- Vegetable broth → Chicken broth or water
Want to add more flavor? Toss in these extras:
- Diced onion and garlic (sauté before adding other ingredients)
- Bell peppers (any color)
- Jalapeños for heat
- Cilantro for freshness
Top your finished dish with:
- Sliced avocado
- Sour cream or Greek yogurt
- Shredded cheese
- Lime wedges for squeezing
Remember, cooking is all about making it your own. Feel free to adjust the spices and add-ins to suit your taste!
Instructions
Heat oil in a large skillet over medium-high heat. Add garlic and jalapeño, cooking for about a minute until fragrant.
Stir in quinoa, vegetable broth, black beans, diced tomatoes, and corn. Season with chili powder, cumin, salt, and pepper to taste.
Bring the mixture to a boil. Then cover the skillet and reduce heat to low. Let it simmer for 15-20 minutes or until the quinoa is cooked and liquid is absorbed.
Remove from heat and fluff the quinoa with a fork. Add cheese if desired, stirring until melted.
Garnish with fresh cilantro, avocado slices, or a dollop of sour cream. Serve hot and enjoy your tasty one-skillet Mexican quinoa!
Tips, Tricks & Storing
Want to make the best One-Skillet Mexican Quinoa? Here are some helpful tips:
Rinse your quinoa before cooking. This removes the bitter coating and helps it cook better.
For extra flavor, toast the quinoa in the pan before adding liquids. This brings out a nutty taste.
Don’t forget to season! Spices like chili powder, cumin, and smoked paprika add tons of flavor.
Try these yummy mix-ins:
- Diced avocado
- Fresh cilantro
- A squeeze of lime juice
- Shredded cheese
Storing leftovers is easy. Let the quinoa cool, then pop it in an airtight container. It’ll keep in the fridge for 3-4 days.
To reheat, just microwave for a minute or two. You can also warm it up in a skillet with a splash of water or broth.
Freeze portions for quick meals later. Use freezer-safe containers and your quinoa will last up to 3 months.
Got extra veggies? Toss them in! This dish is great for using up odds and ends in your fridge.