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
- 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
- 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.