One-Skillet Mexican Quinoa

This Mexican quinoa dish is one of those one-skillet recipes that's perfect for feeding a large family. And the kids love it! Serve it for Cinco de Mayo or any night of the week.


Recipes · Cuisine · Latin American · Mexican


Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4
Total Time: 40 mins

Ingredients

Ingredients List

  • 1 tablespoon olive oil

  • 1 medium jalapeño 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, or to taste

  • 1 ½ teaspoons chili powder

  • ½ teaspoon ground cumin

  • kosher salt and ground black pepper to taste

  • 1 medium avocado - peeled, pitted, and diced

  • 1 medium lime, juiced

  • 2 tablespoons chopped fresh cilantro


Directions

  1. Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.

  2. Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.

  3. Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.

  4. Add avocado, lime juice, and cilantro; stir until combined.

Tips

For a little more heat, stir in 1 tablespoon of Sriracha sauce. For a vegetarian dish, use vegetable stock instead of chicken.

Editor's Note:

The magazine version of this recipe is called One-Skillet Quinoa with Black Beans. Please note differences in ingredient amounts and time when following the magazine version of this recipe.


Nutrition Facts (per serving)

Nutrition Facts
450 Calories
15g Fat
67g Carbs
17g Protein


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