One Skillet Mexican Quinoa
One Skillet Mexican Quinoa- an easy one-pot meal that’s perfect for busy weeknights. Each serving has 20 grams of protein! (vegan + gluten-free)
Do you remember when quinoa was just becoming a thing and everyone walked around calling it kwinoah?
Sigh…those were the good ‘ol days.
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 subconsciously made a goal to eat it at least once a week.
Of course that didn’t sustain itself once I started the blog. I’m sure most of you wouldn’t mind seeing quinoa that frequently but I put pressure on myself to mix things up in hopes that it doesn’t get too boring around here.
Mexican food is an exception. Obviously.
Speaking of which, we’re just a few weeks from Cinco de Mayo so if you have plans to stay-in and want to make something healthy-ish, this One Skillet Mexican Quinoa would be puurrfect! Because Cinco de Mayo is on a Thursday and I don’t know about you but I’m not about to get fancy on a weeknight and make enchiladas.
So this meal comes together in a flash thanks to canned beans and tomato sauce (all BPA-free, of course). You cook the veggies with the spices on the stove then pour everything in, cover with a lid and let it boil for 30 minutes. That’s all there is to it!
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.
I hope you guys love this recipe! If you give it a try please let me know by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
One Skillet Mexican Quinoa
Yield: 4 bowls
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 2 tablespoons oil (I used extra virgin olive oil)
- 1 small onion, diced
- 2 bell peppers, cored and diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 (15 ounce) can black beans, drained and rinsed
- 3/4 cup uncooked quinoa, rinsed
- 15 ounces tomato sauce (no salt added)
- 1 and 1/3 cup water
- 2 avocados, pitted
- juice of 1 lemon and 2 limes
- 1/4 cup fresh cilantro, chopped
- 1/2 small red onion
- In a large skillet warm 2 tablespoons oil over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the bell pepper, garlic, 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon oregano then stir everything together and cook for about 5 more minutes.
- Next add the drained and rinsed beans, rinsed quinoa, tomato sauce, and 1 and 1/3 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 30 minutes, stirring intermittently. When its finished the quinoa will be soft and most of the liquid will have absorbed.
- Meanwhile make the guacamole by mashing all of the ingredients together in a small bowl. Serve the quinoa warm with guacamole, fresh cilantro and tortilla chips. Leftovers can be stored in an airtight container for up to 3 days.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!