One-Skillet Mexican Quinoa

5 from 9 votes

An easy one-pot meal that's perfect for busy weeknights. Each serving has 17 grams of protein! (vegan + gluten-free)

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch, Side Dish

Cuisine: Mexican

Servings: people

Calories: 352kcal

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.

Nutrition Facts are an estimate and will vary depending on specific brands and ingredients that you use.