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One-Skillet Mexican Quinoa

This Mexican quinoa dish is one of those one-skillet recipes that's perfect for feeding a large family. And the kids love it! Serve it for Cinco de Mayo or any night of the week.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Mexican, south american
Servings 4 people
Calories 1799.6 kcal

Equipment

  • 1 Large Skillet With a tight-fitting lid for simmering.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups/Spoons
  • 1 Stirring Spoon/Spatula Heat-resistant for sautéing and stirring.

Ingredients
  

Main

  • 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 ½ teaspoons chili powder
  • ½ 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
 

  • Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
  • Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
  • Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
  • Add avocado, lime juice, and cilantro; stir until combined. One-Skillet Quinoa with Black Beans. Allrecipes

Notes

For superior flavor, consider dry-toasting the quinoa in the hot skillet for 1-2 minutes before adding liquids; this enhances its nutty profile. Ensure your skillet has a tight-fitting lid for optimal simmering, allowing the quinoa to absorb liquid evenly without drying out. To elevate the dish, roast the jalapeño beforehand for a smokier, deeper heat. Don't skip rinsing the black beans thoroughly to remove excess sodium and improve texture. For a brighter finish, add a squeeze of fresh lime juice right before serving, beyond just the recipe's specified amount, and a generous sprinkle of fresh cilantro. Adjust red pepper flakes and chili powder to your preferred spice level. A common pitfall is overcooking the quinoa, resulting in a mushy texture; keep an eye on the liquid absorption and tenderness.