Mexican Quinoa Skillet

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1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, seeded and minced
1 cup corn kernels
1 can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
Fresh cilantro, chopped
Avocado slices, for serving


1.Rinse the quinoa under cold water.
2.In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
3.In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
4.Add the corn kernels, black beans, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine.
5.Add the cooked quinoa to the skillet and cook for an additional 5 minutes, stirring occasionally.
6.Remove from heat and garnish with fresh cilantro and avocado slices.
7.Serve warm and enjoy!

Spice up your mealtime with a Mexican quinoa skillet: a one-pan wonder filled with vibrant flavors and wholesome ingredients.

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