With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

One Skillet Mexican Quinoa

olive oil

jalapeno pepper, chopped

garlic, chopped

(15 ounce) can black beans, rinsed and drained

(14.5 ounce) can fire-roasted diced tomatoes

yellow corn

quinoa

chicken broth

red pepper flakes,

chili powder

cumin

salt black pepper

avocado

lime, juiced

cilantro

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.


Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red 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. Stir avocado, lime juice, and cilantro into quinoa until combined.


Wow this was easy and delicious! I planned extra time to make it since it was a first, but I was blown away at how quickly it was prepared and cooked. I sautéed some shrimp with lime and garlic and added them on top which was the perfect addition. This will be a regular meal in my house!

Very yummy and easy to make tho beware of the spice factor.  I love spicy food but as soon as I saw the number and amount of peppers and chili powder I knew to go easy on it.  I used diced tomatoes with green chiles (no jalapeno), 1 tsp chili flakes, and 1/2 tsp chili powder.  My quinoa turned out delicious and still quite spicy but perfect for my tastebuds.  Love this and will make it again!

Absolutely love this, have made several times.  We leave out some of the heat (do mild green chiles instead) and add frozen organic kale and frozen organic cubed sweet potato (I'm sure you could do fresh too but we keep it easy!) for even more flavor and nutrition.  Excellent recipe and not difficult at all. Thank you!

This was so good easy and flavorful! I added 2 breasts of chicken and chopped then and cooked them in the skillet before adding the quinoa and other ingredients. I made this for a little pot luck and everyone loved it!

This was a fast, easy and delish recipe.  I add shrimp the last 10 minutes and we had a complete meal.  This one is def a keeper.

I am not an avid cook, but this is something that's easy to make, impresses people, and lets you experiment! I've tried varying level of heat, threw in random spices to substitute, and added chorizo, limey chicken, etc..

This has become a staple of my household and will continue to be one. Love it!

Super easy to make - I used 1 tsp red pepper flakes instead of a Tablespoon - I also used a can of Rotel regular in place of the tomatoes and jalapenos because I did not have a jalapeno on hand and the Rotel has them w/the tomatoes in one can. Almost the exact recipe and it was delish!

My 8, 6, and 2 year old loved it. Quick and super easy weeknight dinner. Served with a side of corn chips. Substituted pack of low sodium taco seasoning for jalapeño and hot pepper.

Way too spicy (even though I added less chili powder and no jalapeno) and yet even my 5 year old made it through when I topped it with sour cream and cheese and let him use it as 'dip.' We drank lots of water to get it down and will definitely make again but with a bit less spice.:) Thanks so much for sharing this recipe! Quinoa has been so boring to me up to now.

This was too spicy. 1 TB of hot pepper flakes was a bit too much. I'd cut it down to about half that next time.

One skillet meal full of Mexican-inspired ingredients and flavors.

one skillet mexican quinoa

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : The Gruntled Gourmand

Ingredients

Instructions

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