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One-Skillet Mexican Quinoa
One-Skillet Mexican Quinoa
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Easy one-skillet Mexican quinoa with black beans, fire-roasted tomatoes, corn, and avocado for a delicious family meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 medium jalapeño 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
  • 1.5 teaspoons chili powder
  • 0.5 teaspoon ground cumin
  • kosher salt and ground black pepper to taste
  • 1 medium avocado - peeled, pitted, and diced
  • 1 medium lime, juiced
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • In a large skillet over medium-high heat, cook jalapeño pepper and garlic in hot oil until fragrant, about 1 minute.
  • Combine black beans, tomatoes, corn, quinoa, and chicken broth in the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper, then bring to a boil.
  • Cover the skillet to trap the flavors, lower the heat to a gentle simmer, and cook until the quinoa is tender and most of the liquid is absorbed, approximately 20 minutes.
  • Combine ripe avocado, fresh lime juice, and fragrant cilantro; mix until fully incorporated.

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