One-Pan Mexican Quinoa Skillet
Okay, so you all know I’ve been trying to branch out (just one of the many things that I love about blogging), and quinoa was on my list of things to try to incorporate into our dinner routine. We’ve tried it a few times, but this dish is our favorite one so far… it has soooooo many Mexican flavors, plenty of protein and nutrition, and the best part… it cooks in one pan. One pan!
Although, I do have to say… I actually don’t mind doing dishes. I know, I’m fully aware that I’m weird 😛 I revel in it lol. And I should specify, I like doing a medium or small amount of dishes. A giant sink full, plus all the pots and pans from cooking and table full of dirty plates… that, I don’t like so much lol. That’s why this is one of those meals that you’ll love, all the flavor and yumminess, and hardly any mess at all.
This quinoa dish is also versatile, you can use it as a side dish (like I did), or as a vegetarian and vegan main course! It’s delicious on it’s own, but you could also put it in a tortilla for a great vegetarian taco meal 🙂
I will warn you that it doesn’t look super appetizing while it’s cooking… just give it time.
So yeah, not all that appetizing…. yet!
It took me a little longer to get all the quinoa cooked than the original recipe stated, so I’ve put my cook time in this recipe, although I’ll give you a range of when it may be finished so you’re not flying blind.
Don’t be alarmed by the jalapeno in this, you saute it first, so it takes some of the heat out, and after all the other flavors are added, it won’t be hot. My kiddos ate this with no complaints of “it’s spicy!!”
So just start by sauteing the garlic and jalapeno in a little olive oil for a minute or two. Then add in all the remaining ingredients, stir to combine, let it come to a boil, then cover and simmer for 20-35 min. Mine took 30 minutes. You can garnish this any way you’d like, but I highly recommend a squeeze of fresh lime juice, sprinkle of minced cilantro and some diced avocado. Seriously, amazing!!
Some people don’t like cilantro, but ohhhh we sure do!
The freshness of the garnishes really just makes these flavors really POP!
This would be great alongside just about any Mexican inspired meal, if you’re looking for some examples you could try my Pork Carnitas, Chicken Fajitas, Taco Cupcakes, or just have a vegan night and it’s a complete meal in one skillet 🙂
Your dinner is ready!
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Recipe adapted from Damn Delicious
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- 1 Tbsp olive oil or vegetable oil
- 2 cloves garlic minced
- 1 jalapeno seeded and minced
- 1 cup quinoa
- 1 cup vegetable stock
- 1 oz can black beans drained and rinsed thoroughly, 15-
- 1 oz can diced tomatoes 14.5, DON'T drain
- 1 cup frozen corn thawed
- 1 tsp chili powder
- 1/2 tsp cumin
- salt and black pepper to taste
- 1 avocado diced
- Juice of 1 lime plus additional lime wedges for garnish
- 2 Tbsp fresh cilantro minced
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Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and saute, stirring frequently, until fragrant, about 1-2 minutes.
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Stir in quinoa, vegetable stock, black beans, can of tomatoes, thawed corn, chili powder and cumin, salt and pepper. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through and translucent, about 30 minutes. Top with avocado, cilantro, and squeeze lime juice over the top.
I made this dish over the weekend and it was literally the best thing I’ve made in awhile. It was my first time ever cooking with quinoa and it turned out great! I’m already planning when I’m going to make this meal again. Great recipe.
Hi Nicole! 🙂 I’m SO happy to hear that you loved this dish!! Cooking with quinoa is a lot of fun, and we actually love this meal as a vegetarian taco as well 🙂
Do you have nutritional information for this recipe?
Sorry Jenna, I don’t post nutritional information, as I can’t guarantee the accuracy and don’t want to give out wrong information. I’m sure you could google a nutritional calculator and put in the ingredients to get a ballpark of the nutritional info 🙂
Made this for dinner tonight and it was so good! I was trying to avoid going to the grocery so I made a few changes based on what I had on hand and it turned out great. I added onion, red & green bell pepper and used a can of Rotel and small can of tomato sauce, upped the cumin because it’s my favorite and added a little chipotle chili powder. My only regret was that I had no cilantro and I looooove cilantro! I’ll be picking some up before we have the leftovers. 🙂 Thanks for sharing a great recipe!
April, I am SO glad that you loved this dish!!! 😀 I love hearing from people who’ve tried a recipe 🙂 Great changes too, I bet that chipotle chili powder added a great little kick 🙂
This dish is calling my name! Trying to eat less meat and looking for new vegetarian meals. This is perfect! Pinned! Thanks for sharing at Thursday Favorite Things.
Thank you!! I too am trying to fit vegetarian meals into our rotation, and I’m finding that they are so good 😀
Your Mexican Skillet looks like it it filled with awesome flavor. Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you Helen!! 🙂 It was incredibly flavorful! Hope your week is treating you well 😀
This is totally my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you so much! 🙂
It took me awhile to acquire a taste for Quinoa… Well that and my Mom’s persistence on trying to get me to eat it every time I went over there lol and now I must admit it isn’t as bad as I had originally thought and could see myself trying this recipe… Now if I could only get the family onboard to try it! 😉
Thank you for linking up to the Oh My Heartsie Girls Wordless Wednesday Linky Party!
Wishing you a fabulous week!
Much love,
Lysa xx
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Lol, I’m resistant to trying things people keep trying to get me to eat as well. I’d recommend it as a side dish instead of a main meal, that way your family has the option to try 🙂 Have a great week as well!!
This looks wonderful! We enjoy quinoa and we love Mexican flavors, so I will be trying this. Thanks for sharing!
Thank you!! For something so simple, it has so much flavor 🙂 Hope you love it!
Popping over from totally talented Tuesdays- This look delicious! I am totally with you on the Cilantro, I cannot get enough of it (my husband would beg to differ, but what does he know?). Thanks for posting!
Thank you! Lol, he just hasn’t seen the cilantro “light” yet 😉 We put it on just about everything 🙂
Any recipe that has Mexican or one pot in the title has my name on it. I love this recipe! Delicious! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee
Thank you!!! I’m hopelessly addicted to all Mexican food lol 🙂
I do not like doing dishes – actually I would probably cook more if I had a human dishwasher! I do have an electric dishwasher that takes care of the plates, etc. Love the recipe, but I would use fresh beans, corn and tomatoes. I like to stay away from the canned goods. Thanks for sharing with Angie and all the gang 🙂
I’m looking forward to when the kids are old enough to help with dishes 🙂 Thank you! I think the recipe would be amazing with fresh corn, tomatoes and beans 😀 In fact, in the summer I plan to use all the fresh stuff because you just can’t beat that fresh flavor 😀 Happy FF!
This sounds tasty, I am always on the lookout for different ideas with quinoa. I am with you on the garnishes as well!
Thank you!! Garnishes are so fun 🙂
Oh, delicious. 🙂 I only use quinoa in salads really. But this is just the right recipe to start using it in a warm dish as well. Especially as it is a one pot meal. Perfect. 🙂 Happy FIesta Friday. 🙂
Thank you!! I’m sure quinoa is delicious in salads 😀 I’ll have to try that sometime! Hope you LOVE this one 🙂
This dish looks delicious. I like that you used quinoa instead of rice! I know you are thinking duhhhhh!
Thank you! Lol, nahh we all have our moments 🙂 Rice would be super yummy too, but it’s heartier with the quinoa 🙂
I LOVE Mexican…I just had it last night and I’m still craving it (and this doesn’t help! ha!)- I still have never cooked with Quinoa! I almost did once but then I got scared. Maybe I’ll man up and give it a try. (PS- I love cilantro too, nothing’s better!)
I think I could seriously eat Mexican food every night and be completely happy 🙂 The first time I cooked with quinoa I was scared too… it looked weird, what if I didn’t like it, how the *^%% do you say it, etc… it has a unique texture, but I think it’s yummy 🙂 Yay, a fellow cilantro lover! No surprise there, I think we’re cooking twins lol