One Skillet Mexican Quinoa Recipe

"With a large family, I love these one skillet dishes where, for at least 15 minutes, I can ‘set it and forget it!’ And the kids love it! Serve it for Cinco de Mayo or any night of the week!"


  • Adjust
  • US
  • Metric
  • 1 tablespoon olive oil
  • 1 jalapeno pepper, chopped
  • 2 cloves garlic, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 cup yellow corn
  • 1 cup quinoa
  • 1 cup chicken broth
  • 1 tablespoon red pepper flakes
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 pinch kosher salt and ground black pepper to taste
  • 1 avocado – peeled, pitted, and diced
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
    2. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.


    • Cook’s Notes:
    • For a little more heat, stir in 1 tablespoon of Sriracha sauce. For a vegetarian dish, use vegetable stock instead of chicken.

    Nutrition Facts

    Per Serving: 449 calories;14.9 g fat;67 g carbohydrates;16.5 g protein;1 mg cholesterol;1048 mg sodium.Full nutrition
    Source: Read Full Article