Best 3 One Skillet Mexican Quinoa Recipes

Are you in search of a quick, easy, and delicious meal that combines the flavors of Mexican cuisine with the health benefits of quinoa? Look no further than our guide to the best One-Skillet Mexican Quinoa recipes. In this comprehensive article, we'll explore various recipes that showcase the versatility of this ancient grain and provide step-by-step instructions to create mouthwatering dishes that are perfect for busy weeknight dinners, healthy lunches, or even potlucks. Get ready to embark on a culinary journey that blends Mexican spices, fresh ingredients, and the wholesome goodness of quinoa in a single skillet. Your taste buds will thank you!

Check out the recipes below so you can choose the best recipe for yourself!

ONE-PAN MEXICAN QUINOA

One-Pan Mexican Quinoa image

Super-healthy and super-tasty quinoa with a Mexican kick.

Provided by LUCHAPROV

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
3 jalapeno peppers, seeded and finely chopped
2 cloves garlic, minced
1 ¼ cups vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
1 cup quinoa
1 cup frozen corn kernels
½ teaspoon kosher salt
⅓ cup chopped fresh cilantro
¼ lime, juiced

Steps:

Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
Fluff quinoa with a fork. Stir in cilantro and lime juice.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 39.8 g, Fat 3.9 g, Fiber 8.6 g, Protein 10.1 g, SaturatedFat 0.5 g, Sodium 637.8 mg, Sugar 3.5 g

ONE SKILLET MEXICAN QUINOA

One Skillet Mexican Quinoa image

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!

Provided by The Gruntled Gourmand

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Steps:

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.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g

ONE-POT MEXICAN QUINOA RECIPE BY TASTY

One-Pot Mexican Quinoa Recipe by Tasty image

Here's what you need: quinoa, water, salsa, cumin, black beans, frozen corn, salt, olive oil, avocado, garlic, lemon juice, olive oil, salt, pepper, water, tortilla

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup quinoa, rinsed
1 ½ cups water, or vegetable broth
1 ¼ cups salsa
1 tablespoon cumin
15 oz black beans, 1 can, drained and rinsed
1 cup frozen corn, defrosted
salt, to taste
olive oil, to taste
1 avocado, mashed
1 clove garlic, minced
2 teaspoons lemon juice
3 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons water
tortilla, to serve, optional

Steps:

In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
Add in black beans, corn, salt, and olive oil, and stir until combined.
For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
Portion out into 4 containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 58 grams, Fat 26 grams, Fiber 14 grams, Protein 15 grams, Sugar 4 grams

Tips:

Use a large skillet: This will give you plenty of room to cook all of the ingredients without overcrowding the pan.
Cook the quinoa according to the package directions: Quinoa is a quick-cooking grain, so it should only take about 15 minutes to cook.
Use a variety of vegetables: This will give your dish more flavor and nutrients. Some good choices include bell peppers, onions, tomatoes, and corn.
Season the dish to taste: Use a combination of chili powder, cumin, and paprika to give your dish a Mexican flavor. You can also add salt and pepper to taste.
Serve with your favorite toppings: Some good choices include sour cream, salsa, guacamole, and shredded cheese.

Conclusion:

One-skillet Mexican quinoa is a quick, easy, and delicious meal that is perfect for busy weeknights. It is also a healthy and affordable dish that is packed with flavor. So next time you are looking for a quick and easy meal, give this one-skillet Mexican quinoa a try.