Mexican Quinoa Skillet

If you’re craving a hearty, healthy, and flavor-packed dinner that comes together fast, look no further than the Mexican Quinoa Skillet. This one-pan wonder delivers everything you love about Tex-Mex cuisine, bold spices, colorful veggies, and satisfying texture, with the bonus of being both wholesome and easy to make.

At the heart of this dish is quinoa, a protein-rich seed that cooks up fluffy and nutty. It absorbs all the flavors of the spices and broth, making each bite more delicious than the last. Add in black beans, corn, diced tomatoes, bell peppers, and onion, and you’ve got a full meal in a single skillet, no extra pots, no hassle.

The flavor base is simple but effective. A mix of garlic, chili powder, cumin, smoked paprika, and a pinch of oregano brings that familiar warmth and depth you expect from Mexican-inspired dishes. Everything simmers together until the quinoa is tender and the mixture is thick and fragrant. A handful of fresh cilantro, a squeeze of lime, or a sprinkle of cheese at the end adds a final pop.

This recipe is incredibly flexible. You can spice it up with jalapeños, top it with avocado or sour cream, or even turn it into taco or burrito filling. Leftovers store beautifully and reheat well, making it a smart meal prep option for busy weeks.

Vegetarian, gluten-free, and loaded with fiber and plant-based protein, the Mexican Quinoa Skillet is a great way to enjoy comfort food that doesn’t weigh you down. Whether you’re feeding a family, meal prepping, or just want something quick and delicious, this dish checks all the boxes.

Serve it straight from the skillet for easy cleanup and enjoy a dinner that’s as nourishing as it is satisfying.

Mexican Quinoa Skillet

3.68 from 75 votes

A delicious and nutritious Mexican-inspired dish made with quinoa and plenty of veggies.

Servings 4 people

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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Ingredients

  

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• 1 cup quinoa
• 2 cups vegetable broth
• 1 tbsp 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 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• cilantro fresh, chopped

Instructions

 

• Rinse the quinoa under cold water.
• 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.
• 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.
• Add the corn kernels, black beans, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine.
• Add the cooked quinoa to the skillet and cook for an additional 5 minutes, stirring occasionally.
• Remove from heat and garnish with fresh cilantro and avocado slices.
• Serve warm and enjoy!

Nutrition

Calories: 320kcalCarbohydrates: 51gProtein: 13gFat: 6gFiber: 10g

Calories: 320kcal

Meal Type: Lunch

Cuisine: Mexican

Keyword: mexican, Mexican Cuisine, mexican food

Cooking Method: Fried

Diet: Pescatarian

Time: 30-45 Min

Level: Easy

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