Needing a simple and quick dish that is full of plant foods? This One Pan Mexican Quinoa Skillet is a great addition to a plant-based lifestyle and is full of lots of great flavors of the Southwest.
I could cook Mexican or Southwest themed dinners every night of the week. They are a great way to get more plant foods into your diet.
This One Pan Mexican Quinoa Skillet is plant-based, oil-free and is a great source of plant-based protein. This protein-packed quinoa dish is gluten-free and vegan friendly and can be made in under 30 minutes.
Sautéing the vegetable broth, garlic, and jalapeno helps bring out a fragrance that makes this dish one of my family’s favorites. The best thing about this recipe is that you put all the ingredients in one pan and you do not have to cook the quinoa separately.
You can adjust the spices according to your family’s taste. If you like it a little spicier, you can add an extra jalapeno or additional chili powder.
This healthy, nutritious meal is easy and delicious and makes for a great meal for those busy work nights. I know it is a family-favorite of ours and I hope you enjoy the recipe.
Mexican Quinoa Skillet
This protein-packed dish is is packed full of flavor and can be made in under 30 minutes.
- 2 TBSP of our Homemade Vegetable Broth or Store Bought Vegetable Broth
- 4 Garlic Cloves, minced
- 1 Medium Jalapeno, seeded and diced
- 1 Cup Quinoa, uncooked, rinsed well
- 1 ½ Cups Vegetable Stock
- 1 (14.5oz) Fire Roasted Diced Tomatoes
- 15-ounces Black Beans
- 1 Cup Corn (Frozen or fresh cut from 1 Cob)
- 1 TSP Ground Chili Powder
- ½ TSP Ground Cumin
- 1 TSP Sea Salt, to taste
- Ground Black Pepper to taste
- 1 Avocado, peeled, seeded, and diced
- 1 Cup fresh Cilantro leaves
- Heat the vegetable broth l in large skillet over
medium-high heat, add garlic, jalapeno, and saute, stirring frequently until fragrant, about 1 minute.
- Stir in uncooked quinoa, broth,
beans, fire roasted tomatoes, corn, chili powder, cumin, salt, and pepper. Bring to a boil. Cover and reduce heat and simmer until the quinoa is fully cooked and liquid is absorbed, about 20-25 minutes.
- Remove from heat. Add in avocado, lime juice, and cilantro. Serve
You can change it up a bit and top it with our homemade Pico de Gallo, Easy Guacamole, or our Homemade Vegan Sour Cream.
Adapted from Damn Delicious
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 610mgCarbohydrates: 46gFiber: 12gSugar: 3gProtein: 13g
nwmomlife.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and This is an estimate only. This information comes from online calculators. Although cleanfoodmama.com attempts to provide accurate nutritional information, these figures are only estimates.
Here are some diary-free and oil-free toppings you might enjoy with this dish:
Stephanie Collazo, MS, CHC is the founder of Clean Food Mama, to help you get more plants into your diet. She shed 165 lbs by incorporating a whole foods plant-based diet and loves empowering other women to create healthy habits for themselves and their families.
Pingback: Vegan Sweet Potato and Black Bean Burrito Bowl – Clean Food Mama
Pingback: Plant-based Mexican Street Corn – Clean Food Mama
Pingback: The Best Fully Loaded Vegan Plant Based Nachos - Clean Food Mama
Pingback: 25 Easy Vegan and Plant-based Game Day Recipes - Clean Food Mama