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- 1 cup quinoa (rinsed) - 2 cups vegetable broth - 1 tablespoon olive oil - 1 small onion (finely diced) - 2 cloves garlic (minced) - 1 red bell pepper (diced) - 1 can black beans (drained and rinsed) - 1 can sweet corn kernels (drained) - 1 can diced tomatoes with green chilies (undrained) - 1 tablespoon chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro for garnish - Ripe avocado slices To make my Tex-Mex Quinoa Skillet, I gather these simple ingredients that create a burst of flavor. First, I rinse the quinoa to remove any bitterness. Next, I grab vegetable broth to cook the quinoa. Olive oil adds a nice richness to the dish and helps sauté the veggies. For the veggies, I finely dice a small onion and mince two cloves of garlic. A red bell pepper adds sweetness and color. I always keep canned goods on hand, like black beans and corn, which are packed with nutrients. Diced tomatoes with green chilies add a bit of spice and juiciness. I season the dish with chili powder, cumin, smoked paprika, salt, and pepper for depth. If I want to make it extra special, I top it with shredded cheddar cheese, fresh cilantro, or creamy avocado slices. These toppings not only enhance the taste but also make the dish look inviting. This combination of ingredients makes each bite a delightful experience. {{ingredient_image_2}} - Start by combining 1 cup of rinsed quinoa and 2 cups of vegetable broth in a medium saucepan. - Bring it to a boil over medium-high heat. - Once it boils, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. - When done, the quinoa should be fluffy and all the liquid should be absorbed. - Remove it from heat and let it sit uncovered for a few minutes. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1 small diced onion and sauté for 3 to 4 minutes until it turns translucent. - Then, add 2 minced garlic cloves and 1 diced red bell pepper. - Cook for another 2 to 3 minutes until the bell pepper is soft. - Now, stir in 1 can of black beans, 1 can of sweet corn, and 1 can of diced tomatoes with green chilies, including the juice. - Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and ½ teaspoon of smoked paprika. - Mix everything well and cook for about 5 minutes. This helps the flavors blend nicely. - Carefully fold the cooked quinoa into the skillet mixture. - Season it with salt and freshly cracked pepper to taste. - Stir everything together and heat until it’s piping hot. - If you want, sprinkle 1 cup of shredded cheddar cheese over the top. - Cover the skillet with a lid for a couple of minutes to melt the cheese. - Dish out the Tex-Mex quinoa skillet onto plates. - Garnish with fresh cilantro and add slices of ripe avocado on top for a creamy finish. Start by rinsing your quinoa. This step helps remove the bitter coating called saponin. Rinse it in a fine mesh strainer under cold water for about 30 seconds. This simple action improves the texture. Each brand of quinoa may need a different amount of liquid. If your brand suggests using more or less broth, adjust it. This helps ensure your quinoa cooks perfectly every time. Want more kick? Add extra spices or a splash of hot sauce to the mix. You can also try fresh lime juice. A squeeze of lime brightens the dish. It adds a zesty flavor that makes every bite exciting. Don't be afraid to experiment with flavors! Serving your dish in colorful bowls makes it pop! Use bright colors to create an inviting plate. It’s fun and makes the meal feel special. Adding lime wedges on the side gives a nice touch. This not only looks great but also allows guests to add more lime if they wish. A vibrant presentation enhances the dining experience! Pro Tips Rinse Your Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini, spinach, or jalapeños to customize the flavor and nutrition. Make It Ahead: This Tex-Mex skillet can be made ahead of time and stored in the refrigerator for up to 4 days, making it perfect for meal prep. Spice Adjustments: Adjust the level of spiciness by increasing or decreasing the chili powder and adding fresh jalapeños or hot sauce as desired. {{image_4}} You can change up the protein in your Tex-Mex quinoa skillet. Adding cooked chicken or turkey gives it a hearty touch. If you prefer plant-based options, tofu works great too. You can also swap black beans for pinto or kidney beans. This keeps the dish fresh and exciting. If you're going vegetarian or vegan, there's an easy fix. Just skip the cheese or try plant-based cheese instead. This keeps the flavors while sticking to your diet. Always check that canned goods are vegan-friendly. It’s a simple step that makes a big difference. You can also switch the grain for a new twist. Brown rice or quinoa blends make a nice base. For a lower-carb option, try cauliflower rice. This keeps your meal light but still packed with flavor. Each grain brings its own texture, so pick what you like best! Store any leftovers in an airtight container. This keeps them fresh and tasty. For best flavor, eat the dish within 3-4 days. Check for any signs of spoilage before enjoying your meal. You can freeze portions for easy meal prep. Divide the skillet into single servings and place them in freezer-safe containers. When you want to eat, thaw overnight in the fridge. This helps keep the texture nice and prevents sogginess. For a quick method, use the microwave. Heat for 1-2 minutes or until warm. Stir halfway to ensure even heating. For a stovetop option, add a splash of water to the skillet. Heat on low, stirring often, until everything is hot. This method keeps the dish's texture just right. Total time is approximately 30 minutes. This includes cooking the quinoa and sautéing the veggies. Yes, rice or cauliflower rice work well. Both options give a nice texture and taste. Yes, all ingredients are gluten-free. You can enjoy this dish without worry. Add more chili powder or diced jalapeños. You can adjust the heat to your taste. Suggestions for sides include guacamole, salsa, or tortilla chips. These add extra flavor and fun! This Tex-Mex Quinoa Skillet is easy to make and full of flavor. Start with quinoa and broth, then sauté fresh veggies. Mix in black beans, corn, and spices. Finish with melting cheese on top. You can make it your own with different proteins or by changing grains. Leftovers store well in the fridge or freezer. Enjoy a colorful, tasty meal that fits your diet. With simple steps and tasty options, this dish is a win for dinner!

Tex-Mex Quinoa Skillet

A flavorful and nutritious quinoa dish packed with beans, corn, and spices, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper diced into small pieces
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn kernels, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • to taste Salt and freshly cracked pepper
  • 1 cup shredded cheddar cheese (optional, for topping)
  • to garnish Fresh cilantro
  • to top Ripe avocado slices

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for approximately 15 minutes, or until the quinoa is light and fluffy, and all the liquid has been absorbed. Once done, remove the saucepan from heat and set it aside uncovered to cool slightly.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
  • Add the minced garlic and diced red bell pepper to the skillet. Continue to cook for an additional 2-3 minutes, stirring occasionally, until the bell pepper pieces are tender and vibrant.
  • Stir in the black beans, corn, and canned diced tomatoes (including their juice) to the skillet. Sprinkle in the chili powder, ground cumin, and smoked paprika. Mix everything thoroughly and allow it to cook for about 5 minutes to let the flavors blend harmoniously.
  • Carefully fold the cooked quinoa into the skillet mixture, ensuring it's evenly distributed. Season with salt and freshly cracked pepper to taste. Stir to combine and heat through until everything is piping hot and well-mixed.
  • If using, sprinkle the shredded cheddar cheese over the top of your skillet mixture. Cover the skillet with a lid and let it sit for a couple of minutes to allow the cheese to melt beautifully.
  • To serve, dish out the Tex-Mex quinoa skillet onto plates, garnishing generously with fresh cilantro and adding slices of ripe avocado on top for that creamy finish.

Notes

Consider serving the skillet in colorful bowls for an appealing presentation. You may add a wedge of lime on the side to enhance flavors.
Keyword quinoa, skillet, Tex-Mex, vegetarian