IMG_5386editblI love one pot meals, easy to put together and clean up : ) I don’t like to skimp on taste either, this Zesty Mexican Quinoa Skillet recipe is bursting with flavor. Pile everything in one pan and voila, dinner is served – even the quinoa is cooked right in the pan!

Ingredients for Mexican Quinoa Skillet

Makes 4 – 6 Servings

1 tablespoon olive oil

1 jalapeno, minced( with/without seeds)

2 cloves garlic, minced

1 cup quinoa

1 cup vegetable broth

15-ounce can black beans, drained and rinsed

14.5 oz can (or 6 fresh) diced tomatoes

1/2 cup corn kernels

1 green pepper, roasted and chopped

1 red pepper, roasted and chopped

1/2 teaspoon cumin

1 teaspoon chili powder

Salt and freshly ground black pepper, to taste

1 avocado, halved, seeded, peeled and diced

Juice of 1 lime

1 bunch chopped fresh cilantro leaves

Chicken (optional)


  • Heat olive oil in a large skillet over medium high heat.
  • Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, peppers, chili powder and cumin; season with salt and pepper to taste.
  • Bring to a boil; cover, reduce heat and simmer until all ingredients are cooked through, about 20 minutes.
  • Stir in avocado, lime juice and cilantro.
  • This would be great as a side dish or a meal, just add your meat. I like chopped up chicken : )

Adapted from