One skillet meixcan quinoa
This one-skillet Mexican quinoa features a spicy blend of jalapeños, black beans, and sweet corn, cooked with quinoa in a flavorful broth. It's a quick, nutritious dish perfect for weeknight dinners.
Cook time 25 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 cup jalapeno pepper
2 garlic cloves
2 cups black beans
2 cups canned tomatoes
1 cup sweet corn
1 cup quinoa
1 cup chicken broth
3 tsp red pepper (spice)
1 tsp chili powder
1/2 tsp ground cumin
1 dash salt
1 dash black pepper
1 avocado
1 lime
2 tbsp coriander leaves
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.
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!
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!
One skillet meixcan quinoa FAQ:
The total cooking time for One Skillet Mexican Quinoa is about 30 minutes. This includes 10 minutes for preparation and approximately 20 minutes for simmering until the quinoa is cooked.
Quinoa is done cooking when it has absorbed most of the liquid and the grains appear translucent with a small white tail. You can also taste it to ensure it's tender.
Yes, you can substitute vegetable broth for chicken broth to make the dish vegetarian or vegan while maintaining its rich flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave before serving.
If you prefer a milder flavor, you can substitute jalapeños with bell peppers or reduce the amount used, adjusting according to your taste.
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.
Nutrition per serving
8 ServingsCalories 140kcal
Protein 6g
Carbohydrates 22g
Fiber 7g
Sugar 4.05g
Fat 5g
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