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Mexican Skillet Quinoa Recipe

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3.8 from 27 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian, Gluten Free

Description

Mexican Skillet Quinoa is a vibrant and nutritious one-pan meal featuring protein-rich quinoa simmered with black beans, sweet corn, tomatoes, and a blend of traditional Mexican spices. Enhanced with garlic, onion, cumin, and chili powder, this hearty dish is perfect for busy weeknight dinners, meal prep, or a wholesome meatless lunch. Topped with fresh cilantro, lime juice, and creamy avocado, it delivers a delicious, wholesome taste that the whole family will love.

Ingredients

Quinoa and Vegetables

  • 1 cup uncooked quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 1 cup vegetable broth

Spices and Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Finishing Touches

  • 1/2 cup shredded cheddar or Mexican-blend cheese (optional)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado, diced (optional)

Instructions

  1. Heat the Oil: Warm the olive oil in a large skillet with a lid over medium heat to prepare for sautéing the aromatics.
  2. Sauté Onion and Bell Pepper: Add the diced onion and red bell pepper to the skillet and cook for 3–4 minutes until softened and fragrant.
  3. Add Garlic and Spices: Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for about 30 seconds until the spices become aromatic.
  4. Combine Quinoa and Vegetables: Add the rinsed quinoa, black beans, corn kernels, diced tomatoes with their juices, and vegetable broth to the skillet. Stir everything together well to mix.
  5. Simmer: Bring the mixture up to a gentle boil, then reduce the heat to low. Cover the skillet with its lid and let it simmer for 18–22 minutes until the quinoa is tender and most of the liquid is absorbed.
  6. Rest the Quinoa: Remove the skillet from the heat and keep it covered for 5 minutes to allow the quinoa to finish steaming. Fluff with a fork afterward.
  7. Add Lime Juice and Cilantro: Stir in fresh lime juice and chopped cilantro for brightness and freshness.
  8. Add Cheese, if Using: Sprinkle shredded cheese over the top, cover briefly to allow it to melt before serving.
  9. Serve: Serve the skillet quinoa warm, topped with diced avocado, extra cilantro, and lime wedges as desired.

Notes

  • Rinse the quinoa to remove its natural bitter coating and improve flavor.
  • Adjust spiciness by adding jalapeños or cayenne pepper, or reduce chili powder for milder taste.
  • Increase protein by adding cooked ground turkey, shredded chicken, or more beans.
  • Make it vegan by omitting the cheese or swapping it for a dairy-free alternative.
  • For meal prep, divide cooled quinoa into airtight containers for easy, ready-to-go lunches.
  • Store leftovers refrigerated for up to 3–4 days; reheat with a splash of broth or water to maintain moisture.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course, Dinner, Lunch, One-Pan Meals
  • Method: Stovetop
  • Cuisine: Mexican-Inspired, Southwestern

Find it online: https://sarasplate.com/mexican-skillet-quinoa-recipe/