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One-Skillet Mexican Quinoa

One-Skillet Mexican Quinoa

Krysta
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dishes, Vegetarian
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 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

Instructions
 

  • Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
  • 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.
  • Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
  • Add avocado, lime juice, and cilantro; stir until combined.

Notes

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.