One Skillet Mexican Quinoa

One Skillet Mexican Quinoa

One Skillet Mexican Quinoa is a quick and versatile meal with all your favorite Mexican flavors.  Best part is it is cooked in only one skillet.

One Skillet Mexican Quinoa - all the best Mexican flavors in a healthy, easy package! / Running in a Skirt

Black beans, corn, lime and cilantro!  This dish has all the dreamy flavors of my favorite Mexican foods but without the calories, time and mess it takes to make a big pan of enchiladas.

One Skillet Mexican Quinoa - all the best Mexican flavors in a healthy, easy package! / Running in a Skirt

You start by sauteing onions and pepper in a big 12 inch pan with a cover.

peppers_onions_skillet

You cook your quinoa directly in the same pan and keep adding the yummy stuff until it is all cooked and flavored to perfection.

skillet_quiona

This heats up well for leftovers and can be served as a vegetarian meal or along with meat as a side dish.

One Skillet Mexican Quinoa - all the best Mexican flavors in a healthy, easy package! / Running in a Skirt

In fact I’m off right now to polish off the last of mine in the fridge!  I hope you enjoy it as much as I do.

One Skillet Mexican Quinoa
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This one skillet meal combines all of the best Mexican food flavors into a healthy one skillet package.
Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Julie Wunder
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 small pepper chopped
  • 1 cup uncooked quinoa
  • 2 cups water or low sodium vegetable broth
  • 1 4 oz can diced green chilies
  • 1 cup frozen corn kernels
  • 1 small tomato chopped (or ½ halved cherry tomatoes)
  • ½ cups cilantro chopped
  • 1 lime
  • 1 teaspoon minced garlic
  • ½ teaspoon salt divided
  • ¼ teaspoon pepper divided
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
Instructions
  1. In a large non-stick 12 inch skillet with a cover sauté the onions and pepper in the olive oil over medium-low heat. Season with half the salt and pepper. Cook about 5 minutes or until they start to turn brown and translucent. In the last minute add the garlic and continue to sauté.
  2. Add the water or broth and quinoa to the skillet and turn temperature up to high. Bring to a boil, then cover the pan and reduce the heat to low. Allow to simmer for 15 minutes.
  3. With 10 minutes left in the quinoa simmer time, add the corn, cumin and chili powder.
  4. After the quinoa has simmer 15 minutes, remove the lid and stir in the chilies, tomatoes, cilantro, the lime juic and the rest of the salt and pepper to taste.
  5. Garnish with extra cilantro!

Your turn!

Have you tried quinoa before and do you have a good recipe for it?

By | 2018-06-28T14:20:50-04:00 September 23rd, 2014|All Vegetarian, Dinner, Food, Lunch, Side Dishes, Vegetarian Meals|10 Comments

10 Comments

  1. Ginny March 13, 2015 at 7:19 am - Reply

    Julie, I think I see some kind of beans in the picture but they are not listed in the recipe. Am I seeing things?

  2. Jenny September 23, 2014 at 9:11 am - Reply

    We LOVE quinoa around here! It’s even good as a substitute for oatmeal in the mornings (sweetened with honey and with some dried fruit and nuts added in). I like to make a big plain batch every week and then use it to bulk up salads, casseroles, whatever. It’s so versatile. I am definitely going to try this version! I think I could probably make the entire thing in my rice cooker, too. Thanks so much Julie–you have the best ideas!

  3. Stacie @ SimplySouthernStacie September 23, 2014 at 8:26 am - Reply

    I think I’ve tried quinoa out and about, but I’ve never personally cooked with it. I think I would probably just use good old rice instead. Does that make me a bad blogger? lol

    • JulieWunder September 23, 2014 at 8:33 am - Reply

      No! haha! It’s just as easy as rice to cook though and it has protein 🙂

  4. Kathleen September 23, 2014 at 6:58 am - Reply

    Julie thanks i am going try that. I just used it before plain. Boring served it with tilapia.

  5. Blane Sherer September 23, 2014 at 6:39 am - Reply

    I like the way you present a variety of different foods.

  6. Cindy Roos September 23, 2014 at 5:58 am - Reply

    We also love quinoa and this recipe looks wonderful but have a question. I have issues with the amount of spices I eat. On a scale of 1-5 with 5 being a “hot” dish, where does this fall as far as burning strength? Thank you, Julie for your great blog! We miss seeing you on the air but can also see the renewed health in your pics! Take care.

    • JulieWunder September 23, 2014 at 8:16 am - Reply

      Hi Cindy, The only thing with any heat in the dish is the can of green chilies and they aren’t very hot. I’d say a 2. If you just can’t handle any heat, you can leave that out. I think it adds flavor though.

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