Mexican Quinoa Skillet
A vibrant and healthy Mexican quinoa skillet packed with flavor and nutrients. Perfect for a hearty dinner or meal prep!
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1) bell pepper, diced
- (1 can) black beans, drained and rinsed
- (1 can) corn, drained
- (1 can) diced tomatoes with green chilies
- (2 tsp) chili powder
- (1 tsp) cumin
- (1/2 tsp) oregano
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1 tbsp) olive oil
- (1/4 cups) cilantro, chopped (for garnish)
- (1) avocado, sliced (for topping)
Instructions
- 1
In a skillet, heat (1 tbsp) olive oil over medium heat.
- 2
Add the (1) medium onion and (2) cloves garlic; sauté until the onion is translucent, about 3-4 minutes.
- 3
Stir in the (1) bell pepper and cook for another 2-3 minutes until softened.
- 4
Add the (1 cup) quinoa to the skillet and toast for 2 minutes, stirring frequently.
- 5
Pour in (2 cups) vegetable broth, (1 can) diced tomatoes with green chilies, (1 can) black beans, and (1 can) corn.
- 6
Season with (2 tsp) chili powder, (1 tsp) cumin, (1/2 tsp) oregano, (1/2 tsp) salt, and (1/4 tsp) black pepper. Mix well.
- 7
Bring the mixture to a boil, then cover and reduce heat to low. Simmer for about 25 minutes, or until the quinoa is cooked and has absorbed the liquid.
- 8
Once cooked, remove from heat and let sit for 5 minutes before fluffing with a fork.
- 9
Serve garnished with (1/4 cup) chopped cilantro and (1) sliced avocado.
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