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How would you like to have a simple, yet incredibly flavorful vegetarian dish that will more than satisfy you... all cooked in one pan? Easy cleanup!
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5 from 1 vote

One-Pan Mexican Quinoa Skillet

How would you like to have a simple, yet incredibly flavorful vegetarian dish that will more than satisfy you... all cooked in one pan? Easy cleanup!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Entree, Side Dish
Cuisine: Mexican
Servings: 6 servings
Author: The Chunky Chef

Ingredients

  • 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

Instructions

  • 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.
  • 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.