This One Skillet Mexican Quinoa is hearty, flavorful, and so good for you! An easy way to repurpose leftovers into a gluten-free vegetarian meal the whole family will love. Serve it for a filling dinner, a tasty appetizer, and more! Vegan Option.
Why We Love This Mexican Quinoa
Wanna know what’s better than an easy meal prep recipe? One that’s budget friendly and made using nothing but leftovers you already have on hand, and that’s exactly what this Mexican quinoa bowl is! In fact, this recipe was born out of a need to use up leftover quinoa, and it couldn’t have turned out more delicious! Not only is it super quick to make, but it also:
- Comes together in one skillet
- Is loaded with fiber, vitamins, and nutrients
- Contains lots of plant-based protein
- Can be customized to suit all your dietary needs and taste bud preferences
Whip it up in no time for a healthy vegetarian dinner, an easy game day appetizer, or a packed lunch the whole family will be excited to eat!
Mexican Quinoa Ingredients
Feel free to mix and match your favorite veggies and seasonings to make this Mexican quinoa bowl your own. To get you started, here are the staple ingredients we used:
- Veggies – White onion, corn, and bell pepper add tons of vitamins, nutrients, and fiber along with a pop of color and extra flavor.
- Quinoa – Any color quinoa will work for this dish. Just make sure it’s cooked!
- Broth – Vegetable broth enhances the richness of the quinoa and melds the flavors together.
- Flavor Enhancers – Garlic, salt, pepper, cumin, and chili powder add plenty of warmth and just a hint of spice.
- Diced Tomatoes & Green Chilies – This helps create a broth-like consistency perfect for dipping along with an extra kick of spice.
- Cheese of Choice – We liked to use Mexican cheese or dairy free cheese for added creaminess on top.
- Garnishes – Chopped cilantro and lime juice top off the dish with the perfect refreshing taste.
How to Cook Basic Quinoa
Below is a brief overview of how we prepare quinoa for this recipe. However, for more details and a thorough explanation, keep reading here.
- Strain the quinoa in a fine mesh sieve until the water runs clear.
- Boil 2 ½ cups of water or vegetable stock over high heat, and add in 1 ¼ cups of uncooked quinoa.
- Bring the liquid back to a boil, cover the pot, and simmer until the liquid has been absorbed.
- Let the quinoa rest for 5 minutes. Then, fluff it with a fork, and continue making your bowl!
How to Make Mexican Quinoa
- Heat a large skillet that’s oven-safe on the stove.
- Sauté the onion in oil until it is soft and translucent. Then, stir in the garlic for another minute or until it’s fragrant.
- Add in the corn kernels and bell pepper, and continue to sauté until they’re soft.
- Mix the quinoa, broth, seasonings, and canned tomatoes into the skillet, and stir to combine.
- Then, reduce the heat, and simmer until the liquid is absorbed and the mixture has thickened.
- Preheat the broiler, and in the meantime, mix in 1 cup of the cheese. Continue to cook the Mexican quinoa until the cheese is melted and well combined.
- Sprinkle the remaining cheese on top of the ingredients in the skillet, and place it in the broiler until it is golden and bubbly.
- Let the skillet cool, and top with garnishes.
Variations
You can adjust and customize this Mexican quinoa recipe to fit all your needs. For instance, you could:
- Add Meat. If you’re not following a vegan or vegetarian diet, feel free to stir in extra protein like ground beef, ground turkey, or shredded chicken. You could even add a couple of fried eggs on top!
- Swap Out the Veggies. Feel free to incorporate whatever veggies you have on hand. For instance, we love to include mushrooms and zucchini, too. Just keep in mind that different veggies may require different cooking times.
- Use a Different Grain. Not a fan of quinoa? No worries! Swap it out with another gluten-free grain like millet, buckwheat, or rice instead.
- Stir in Beans (If Tolerated). Add a portion of black beans, cannellini beans, or chickpeas for a boost of nutrients and fiber, and even more protein without the need for meat!
- Include Your Favorite Toppings. Once removed from the oven, top your one pan Mexican quinoa with fresh ingredients like jalapenos and avocado.
- Vegan Variation: To make this vegan, all you have to do is swap out the cheese for your favorite store-bought vegan cheese sauce, or make your own with our easy vegan cheese!
Serving Suggestions
This Mexican quinoa recipe is super filling on its own, but you can also spruce it up! Try serving it:
- As a dip with tortilla chips
- Stuffed in gluten-free tortillas
- As a base for Mexican vegan falafel balls
- As a side dish with crock pot fire-roasted tomato shrimp tacos
Storage Options
Just when you thought this easy Mexican quinoa recipe couldn’t get any better, we’re here to tell you it makes for an amazing meal prep option, too!
Fridge: Once cooled, place leftovers in an airtight container, and store them in the refrigerator for up to 4 days.
Freezer: Keep the completed dish in an airtight container in the freezer for up to 3 months.
Pro-Tip: For easy meals in a pinch, prepare quinoa ahead of time, and store it in the fridge for up to 1 week or freezer for 8-12 months!
To Eat: Thaw frozen leftovers in the fridge overnight. Then, enjoy your Mexican quinoa dinner cold. Or, warm it in the microwave or in a skillet over medium-low heat. If your quinoa begins to dry out, add an extra splash of broth to freshen it back up!
More of Our Favorite
Quinoa Loaded Recipes
One Skillet Mexican Quinoa
- Total Time: 25 minutes
- Yield: 5 1x
- Diet: Vegetarian
Description
This Mexican quinoa recipe is made in ONE skillet for an easy, nourishing, vegetarian meal perfect for easy weeknight dinners!
Ingredients
- 1 Tablespoon naturally refined avocado oil or pure olive oil
- ⅔ cup white onion, chopped
- 1 teaspoon minced garlic (about 2 small cloves)
- 1 ½ cups frozen corn kernels, cooked or thawed
- 1 large bell pepper, chopped
- 3 to 3 ½ cups cooked quinoa (see notes)
- 2 – 3 Tablespoons vegetable broth
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (adjust to taste)
- 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained (about 1 cup)* See notes for substitutes
- 1 ½ cups shredded Mexican cheese or dairy free shredded cheese, divided
- Optional Garnishes: Fresh cilantro, chopped and fresh lime wedges for serving
- Optional Toppings: Diced avocado, sliced jalapeños, tortilla chips
Instructions
- Heat a large oven-safe skillet on medium high heat. Add the oil to skillet and sauté onions until translucent, about 2 to 3 minutes. Stir in garlic and cook an additional 1 minute.
- Add the corn and bell pepper to the pan and sauté for about 4 minutes, or until veggies are softened. Add the cooked quinoa, broth, salt, pepper, cumin, and chili powder (if using) and stir to combine.
- Mix in drained canned tomatoes and green chiles. Reduce heat to medium low and cook for 5 minutes or until spices and sauces are absorbed with the quinoa and veggies. If the pan starts to dry out, add more broth.
- Lastly, stir in 1 cup shredded cheese and continue to cook until melted, stirring occasionally.
- (Optional) Preheat broiler to 450° F. Add the extra ½ cup cheese on top and place in the oven for 1 to 2 minutes or until the cheese is bubbly and edges are browned.
- Remove from oven and let cool for 5 minutes before serving.
- Top with cilantro and squeeze a fresh lime wedge to garnish. Serve with sliced jalapeños, avocado, and tortilla chips, if desired.
- Store in the fridge for up to 4 days.
Notes
Substitutes – 1 cup drained fire-roasted diced tomatoes or ½ cup thick salsa may be substituted for Rotel tomatoes.
- Prep Time: 10 minuts
- Cook Time: 15 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 331
- Sugar: 6.3 g
- Sodium: 604 mg
- Fat: 10.1 g
- Saturated Fat: 3.6 g
- Carbohydrates: 47.6 g
- Fiber: 6 g
- Protein: 15.4 g
- Cholesterol: 11.5 mg
Yummy. Used fresh tomatoes , parsley from the garden.
Great idea! I need to try it with fresh tomatoes next. Thanks for the feedback Martha!
how can I cut the sodium
Hi Cindy! I would look for no salt added canned tomatoes and corn, if using. I just updated the nutrition information to reflect that. Let me know if that helps now!
New fave recipe!
That’s what we love to hear, Artie! Thanks for telling us. Happy cooking!
How do you prepare this recipe for the freezer?
Hi Carol,
Keep the completed dish in an airtight container in the freezer for up to 3 months. When ready to eat, thaw frozen leftovers in the fridge overnight. Then, warm it in the microwave or in a skillet over medium-low heat. If your quinoa begins to dry out, add an extra splash of broth to freshen it back up! Hope this helps!
Wow, this recipe turned out amazing! I used some canned tomato sauce and sprinkled brown sugar to sweeten the sauce because I didn’t have canned tomatoes like it said. I thought it would mess up the recipe but it turned out so yummy! I used dairy free cheese and ate it with some corn chips! Super easy to prepare and cook, definitely making this again!
So glad the tomato sauce worked too! Was it more of a baked dip? Sounds great! Thanks for feedback Elaina!
I didn’t end up putting it in the oven, but yes it was such a good dip with corn-chips and so good plain too!
Excellent recipe that the entire family enjoyed. I made a half portion and served it as a side dish with chicken breasts.
Thanks so much for making this recipe, Ellen! So glad the whole family enjoyed it. I usually serve it with chicken too! Great minds think alike. 🙂
Absolutley delicious. left out cheese in and only used on top. used strained tom. juice instead of veg. broth
Hey Sherry! Love the strained tomato juice substitute. Genius!
This is a fan favorite in my house. Everyone loves it and it is our go to dinner when we don’t know what to make. I never have green peppers on hand but we always have fresh jalapeños so I swap out the green pepper for jalapeños.
Oh I am so glad! And I’ll have to try it with jalapenos. My husband loooooves jalapenos
Looks delicious! Two notes: it’s not one pot, it’s two. And the printable recipe skips the quinoa cooking instructions in the steps. (Skips the second pot!)
Yes, you are correct Jade! Sorry for the confusion! Thanks for bringing that to our attention. I think we just meant you can serve it all in one skillet. Happy to update the verbiage in recipe card if needed
I love how simple and easy this recipe is! Turned out great!
So glad it turned out great for you Suzy!
Always on our menu of favorites!
Glad to hear that Lori!
such a good family recipe! can’t wait to make it
Thanks, Lisa! Hope you and your family enjoy!
I’m so excited to make this! All of my favorites in one dish! Love it!
Oh yay!! Enjoy Lauren!!
Love how this DELICIOUS skillet meal came to be!
right? Plus cheese. I knew you’d appreciate that. haha