One Pan Mexican Quinoa Skillet With Black Beans Food
ONE PAN MEXICAN QUINOA SKILLET WITH BLACK BEANS
We love healthy one skillet dinners; fewer dishes to wash is always a win! Made with quinoa, black beans, fresh veggies, and spices, this one pan Mexican quinoa skillet is a balanced, tasty, and nutritious meal that your family is sure to love!
Provided by Lexi Endicott, RD, LD, CCMS
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large 10" skillet over medium heat. Add oil. Once the oil is shimmering, add the bell pepper and onion. Sauté until vegetables are soft and onions are translucent, about 10 minutes. Add the chili powder, cumin, and quinoa and sauté for 30 seconds more, stirring constantly.
- Add the corn, black beans, salsa, broth, and salt to the pan. Stir to combine all ingredients. Bring to a boil. Once boiling, cover with a lid, reduce heat, and simmer for 20 minutes, stirring twice during the cooking process.
- Once quinoa is fully cooked, turn off heat, top with shredded cheese, then cover briefly to melt.
- Top individual servings with desired garnishes. Enjoy!
ONE PAN MEXICAN QUINOA
Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.
ONE-PAN MEXICAN QUINOA
Super-healthy and super-tasty quinoa with a Mexican kick.
Provided by LUCHAPROV
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
- Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
- Fluff quinoa with a fork. Stir in cilantro and lime juice.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 39.8 g, Fat 3.9 g, Fiber 8.6 g, Protein 10.1 g, SaturatedFat 0.5 g, Sodium 637.8 mg, Sugar 3.5 g
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- Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.
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