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.
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.
You start by sauteing onions and pepper in a big 12 inch pan with a cover.
You cook your quinoa directly in the same pan and keep adding the yummy stuff until it is all cooked and flavored to perfection.
This heats up well for leftovers and can be served as a vegetarian meal or along with meat as a side dish.
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.
- 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
- 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.
- 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.
- With 10 minutes left in the quinoa simmer time, add the corn, cumin and chili powder.
- 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.
- Garnish with extra cilantro!
Have you tried quinoa before and do you have a good recipe for it?