One skillet meixcan quinoa
Whip up a delicious, nutritious One Skillet Mexican Quinoa in just 30 minutes! Packed with vibrant flavors from jalapenos, garlic, black beans, canned tomatoes, sweet corn, and avocado, this easy meal is seasoned with red pepper, chili powder, and cumin. Perfect for a quick weeknight dinner, this protein-rich dish is cooked in chicken broth and garnished with fresh lime and coriander. Ideal for busy families or health-conscious food lovers!
- 15 Apr 2025
- Cook time 25 min
- Prep time 15 min
- 8 Servings
- 16 Ingredients
This flavorful one-skillet Mexican quinoa recipe combines the spicy kick of jalapeños and red pepper with the hearty satisfaction of black beans, sweet corn, and quinoa. It’s a nutritious and delicious meal that’s simple to prepare and perfect for a quick weeknight dinner.
Ingredients:
Instructions:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers.
- Add 1 cup of diced jalapeño pepper to the skillet and cook for 2-3 minutes until it begins to soften.
- Add the minced garlic (2 cloves) and continue to sauté for another 1 minute until fragrant.
- Stir in the black beans, canned tomatoes, and sweet corn. Mix well to combine.
- Add the rinsed quinoa to the skillet and pour in the chicken broth.
- Sprinkle the red pepper flakes, chili powder, ground cumin, salt, and black pepper over the mixture. Stir well to evenly distribute the spices.
- Bring the mixture to a boil, then reduce the heat to low, and cover the skillet with a lid.
- Let it simmer for approximately 20 minutes or until the quinoa is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking and ensure even cooking.
- Once the quinoa is cooked and the mixture is thickened to your liking, remove the skillet from heat.
- Top with diced avocado and sprinkle with chopped coriander leaves.
- Squeeze lime wedges over individual servings for a fresh burst of flavor.
- Enjoy your one skillet Mexican quinoa as a main dish or as a flavorful side!
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Adjust the spice level by adding more or less jalapeño and red pepper according to your preference.
- Use low-sodium canned tomatoes and chicken broth to control the salt content.
- For a vegetarian version, you can substitute chicken broth with vegetable broth.
- Garnish with fresh avocado and a squeeze of lime juice to enhance the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This one-skillet Mexican quinoa is not only easy to make but is also bursting with flavors and packed with nutrition. It's a perfect meal for those busy nights when you need something quick, healthy, and satisfying. Garnish with fresh avocado and a squeeze of lime for that extra touch of freshness!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 7g | 20% |
| Sugar 4.05g | 4% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.80g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 30mg | 5% |
| Vitamin B1 0.51mg | 43% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.94mg | 12% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 30mg | 32% |
| Vitamin E 1.77mg | 12% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 2.17mg | 20% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 520mg | 15% |
| Selenium, Se 2.11ug | 4% |
| Sodium, Na 250mg | 16% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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