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Introduction:

This One-Pot Mexican Quinoa Skillet brings the vibrant flavours of Mexico right to your table with ease and efficiency. This hearty and colourful dish is a lifesaver on those hectic nights when time is limited.

Bursting with a medley of Mexican spices, protein-packed black beans, colourful bell peppers, and nourishing quinoa, this easy-to-make skillet dish is a fiesta of flavours that will leave you craving for more. Top it with creamy avocado slices, fresh cilantro, and a dollop of tangy Greek yogurt for a delightful balance of textures and tastes.

Let’s dive into this fiesta of flavours and make weeknight cooking an effortless and enjoyable experience for you, ensuring you have more time to savour life’s precious moments!

One-Pot Mexican Quinoa Skillet

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 1 cup quinoa, rinsed and drained
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes with green chilies (such as Rotel)
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 1 avocado, sliced
• Fresh cilantro, chopped, for garnish
• Greek yogurt or sour cream, for serving

Instructions:

1. In a large skillet or a deep-sided pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add the diced red and yellow bell peppers to the skillet. Cook for 3-4 minutes until they begin to soften.
4. Add the rinsed quinoa to the skillet and toast it for 1-2 minutes, stirring occasionally.
5. Pour in the vegetable broth and the can of diced tomatoes with green chilies. Stir everything together to combine.
6. Season the mixture with chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir well to ensure the spices are evenly distributed.
7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 15-18 minutes until the quinoa is cooked and the liquid is absorbed.
8. Once the quinoa is cooked, stir in the black beans and let them heat through for a minute or two.
9. Remove the skillet from the heat and let it sit, covered, for a couple of minutes to allow the flavors to meld.
10. Serve the One-Pot Mexican Quinoa Skillet in individual bowls, topped with sliced avocado, chopped fresh cilantro, and a dollop of tangy Greek yogurt or sour cream.

Note: Feel free to customize this one-pot skillet by adding other vegetables like corn, zucchini, or diced tomatoes. For a vegan option, omit the Greek yogurt or use a plant-based yogurt alternative.

Happy cooking and buen provecho!