One Skillet Mexican Quinoa features colorful vegetables, black beans, fluffy quinoa, and taco - Tex Mex inspired flavors for a 30-minute meal that's healthy and filling. This vegetarian, vegan, and gluten-free dinner is simply simmered in one pan or skillet making it a delightful weeknight meal. The whole family will love this One Pan Mexican Quinoa!
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 salt and pepper. Cook for about 5 minutes or until they start to turn translucent. In the last minute add the garlic and continue to sauté for about 30 seconds.
Add the quinoa, broth, canned tomatoes, canned black beans, green chilies, frozen corn, Mexican Spice Mix and more salt and pepper to the skillet. Turn temperature up to high. Bring to a boil, then cover the pan and reduce the heat to low. Simmer for about 20 minutes or until the quinoa is cooked and the liquid is absorbed.
While the quinoa mixture is cooking, stir it occasionally to keep it from sticking and to check and make sure it doesn't need anymore water or broth.
Once cooked stir in the lime juice.
Serve the quinoa with toppings like lime wedges, cilantro and avocado.
Store this One Skillet Mexican Quinoa in an airtight container in the fridge for up to 5 days.Use your favorite Taco Seasoning or make your own with my DIY Mexican Spice Mix.