One Skillet Mexican Quinoa
One Skillet Mexican Quinoa- an easy one-pot meal that’s perfect for busy weeknights. Each serving has 17 grams of protein! (vegan + gluten-free)
Quinoa was actually one of the first things I learned to cook when I realized that eating frozen pizza and faux chicken nuggets probably wasn’t the best way to approach a vegetarian diet.
I was blown away that this tiny little grain (technically seed) could provide so many important nutrients like iron, fiber, magnesium, B-vitamins, AND all of the essential amino acids. From there I made a goal to eat it at least once a week. This Mexican Quinoa Skillet is one of my favorite ways to eat it because it’s SO EASY to make and there is usually guacamole and chips involved on the side.
One Skillet Mexican Quinoa Ingredients
- Olive Oil- Any neutral flavored oil will work here but I always have extra virgin olive oil on hand so that’s what I like to use.
- Onion & Garlic- These create our flavor base so I wouldn’t recommend skipping them. If you are in a pinch you can use garlic powder instead of fresh garlic.
- Bell Peppers- This recipe is great way to use up summer bell peppers. They add texture and color to the dish.
- Seasonings- A combo of chili powder, cumin, smoked paprika and oregano give the quinoa it’s Mexican-inspired flavor.
- Quinoa- Be sure to use dry, uncooked quinoa and rinse before adding to the recipe. My favorite is this sprouted quinoa as it is easier to digest.
- Black Beans- Feel free to use any kind of beans you want. I personally think black beans suit the dish best but pinto beans or even lentils would work as well.
- Tomato Sauce- This is essential for that savory umami flavor that tomatoes bring to a recipe. I’ve had some people confused at what tomato sauce is so here is a link as an example. You can also use tomato paste and add a bit more water if you can’t find tomato sauce.
How to Make One Skillet Mexican Quinoa
- Sauté the onion, garlic and peppers
- Add seasonings
- Pour in beans, quinoa, tomato sauce and water. Bring to a simmer and cover.
- Fluff and serve warm with desired toppings!
It seriously could not be easier to make. I like to serve it with a big dollop of homemade guacamole, fresh cilantro and crispy tortilla chips. Then I alternate between eating it from the fork and a chip as I go. That’s my way of eating chips in moderation. ;)
Want more quinoa recipe inspiration?
- Crunchy Quinoa Power Bowl with Almond Ginger Dressing
- Blueberry, Corn & Basil Quinoa Salad
- Black Bean Quinoa Veggie Burgers
- Roasted Vegetable Quinoa Meal Prep Bowls
- Mini Vegan Quinoa Frittatas
- One-Pot Spanish Quinoa
- One-Pot Tomato Basil Quinoa with Cashew Ricotta
- Warm Quinoa Breakfast Bowls
One-Skillet Mexican Quinoa
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion
- 2 bell peppers, cored and finely chopped
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt, more to taste, as desired
- ¾ cup uncooked quinoa, rinsed
- 15 ounces black beans, drained and rinsed
- 15 ounces tomato sauce, no salt added; can sub 7oz tomato paste with ½ cup water added to recipe
- 1⅓ cups filtered water
Instructions
- In a large skillet warm the oil over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the bell pepper, minced garlic, 2 teaspoons chili powder, 2 teaspoons cumin, and 1 teaspoon oregano. Stir to combine and continue to cook for about 5 more minutes.
- To the skillet, add the drained and rinsed beans, rinsed quinoa, tomato sauce, salt, and 1⅓ cup water. Stir together then turn the heat to medium high and bring to a low boil. Cover with a lid and allow to cook for about 20-25 minutes, stirring intermittently.
- When its finished the quinoa will be soft and most of the liquid will have absorbed. Serve the quinoa warm with avocado or guacamole, fresh cilantro and tortilla chips. Leftovers can be stored in an airtight container and refrigerated for up to 5 days.
My mom STILL pronounces quinoa KEEN-O-WUH. I can’t understand it with my frontal lobe.
This skillet looks amaaaaaazing! Everything I want in a Mexican-inspired dish. That guac is making my face water in all the right places. NEED!
So does mine, haha! You gotta love ’em. :)
Just pinned this!!! I have a Mexican quinoa casserole recipe I love making but I HATE heating up the oven in the summer so this skillet bake is perfect!
Thanks Liz! <3
Hi Sarah,
This looks really good! I am loving recipes that can be made then frozen. That way I have a variety on hand. I just made your stuffed cabbage casserole yesterday and will be able to freeze some of that. I’ll try this one because I love quinoa and it should be nice to freeze.
Hope your day is lovely,
Nancy
Hi Nancy! I’m so happy you got a chance to try the cabbage casserole! I haven’t tried freezing this one but I agree that it should work nicely. I hope you have a great week. Thank you for your comment! :)
I will never forget the kiwnoah days. <–best days. Jk, I get so annoyed when people still pronounce it that way, but if you never have anyone correct you, how are you supposed to know?! Anywho, love this dish and LOL faux chicken nuggets would be Miguel's version of a vegetarian diet. I also try to eat quinoa once a week, but it's never a blog-worthy recipe. Still good though!
Oh yes, if it were up to Brandon we’d be eating tacos and pizza on most nights, lol! That’s why I had to teach myself how to cook.
Oh yeah… I looove Mexican food and find it always makes a quick weeknight meal so long as it’s not tamales or enchiladas! This looks so good and has all the ingredients I love for a good one dish/skillet dinner. We should make May 6th an official holiday so we can make enchiladas have all the margaritas we want!
That sounds perfect to me! Cinco de Seis, here I come!! ;)
I so struggle on certain weeks trying to get in certain foods when I have to test things for the site!! haha The struggle is real! :)
This quinoa skillet sounds awesome! Mexican food is always always a good thing!
Yeah girl, tortilla chip dipping is the best! Mexican is probably my favorite type of cuisine for easy dinners. Admittedly, I don’t eat quinoa enough.. need to make it more regularly!
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I just made a Spanish rice dish similar to this last night and kept it vegan for my son. I’ll have to try the quinoa version as it’s good to mix things up. Aren’t all grains – seeds?
Hi Timaree! Your Spanish rice sounds delicious. :)
To answer your question- yes, all grains start out as seeds. Quinoa is a considered a psuedo-grain because it is a relative of beets, spinach and chard. Here is an article that might help explain it better: http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/5_facts_about_quinoa_nutrition_and_cooking_quinoa
Thanks for a GREAT lunch! I just made the recipe and it was super easy and yummy. I made a few changes to what I had on hand. I didn’t use any beans, and added 1 cup of thinly sliced carrots to replace one of the bell peppers. Instead of the spices, I used a half cup of my favorite Trader Joe’s salsa to replace the spices and the onion called for in the beginning of your recipe. I added the salsa the last 5 minutes of the total cooking time, along with 3/4 cup frozen super sweet corn. Thank you again for all your recipes…I can count on them to be reliable and adaptable to what I have in stock over here. Can’t wait for leftovers tomorrow. :)
I’m so glad to hear it worked out well for you, Jerilyn! Thank you for letting me know. I hope you have a great week! :)
Yum! This was amazing, for both lunch and dinner – the guac really adds the magic touch. I used pinto beans instead of black beans and I thought it was perfect (I find black beans a bit … dry?). Thank you for the delicious recipe!
So happy you liked this recipe, Diane! I agree that the guac is a must. Thanks for the feedback!
Just made this yesterday and it was delicious! Actually drizzled halved spaghetti squashes with EVOO ans sprinkled with salt and pepper, stuffed this Mexican quinoa filling in the cavity and popped it in the oven for an hour to bring the flavors together. So delicious!
That’s a great idea! Thank you for the review!
Delish! I doubled the recipe so there would be enough for lunches for me and my bf, added a can of corn and some TVP for extra protein, and it came out great. This one is definitely going in the rotation.
Thanks for the review, Emma!
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Can I just say…. You are a champion. I am a vegetarian, one of my children and I were diagnosed coeliac and also lactose intolerant. It has been so hard for me to find recipes for the family with all their different dietry needs and still have them eat the food I cook. Then I find this website…. Problem solved….you rippa. thanks so much xxxx
This means so much to me, Tracey! Thank you for the kind feedback. It is much appreciated!!
I have recently started getting into cooking and have dedicated myself to make as many meals as possible veggie/vegan. This is now a regular go to meal of mine. I always have so much fun making (and eating, of course!) it.
All the thanks for taking the time to write this up.
I’m so glad to hear that! Thanks for the review, Billy!
Can this be made in a larger quantity and re-heated later in a crock pot for a party? Any tips how to be sure it still tastes fresh?
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This was easy to make and yummy to eat! I’ll definitely make this again!
When you say tomato sauce do you mean Passata as here in England tomato sauce is Ketchup!!
Just pureed tomatoes! Here is an example: https://amzn.to/2QCDf6d
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Made this yesterday and it was absolutely delicious. I’m all about trying new plant based recipes just to shake things up a bit in the kitchen! Thanks for posting this!!
Thank you so much. I absolutely love this recipe. Tried with and without a small tin sweetcorn, amazing both ways. It’s great to have a vegan day once a week (in our house – can’t be too good all the time!)
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CAN I FREEZE THIS DISH? I HAVE MADE TOO MUCH!
I haven’t tried freezing it so I’m not sure! But it will hold up in the fridge for a week when properly sealed.