Name: One Skillet Mexican Quinoa
Prep time: PT-468263H7M14S
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: Tex-Mex
Ingredients: 1 Tablespoon naturally refined avocado oil or pure olive oil; 2/3 cup white onion, chopped; 1 teaspoon minced garlic (about 2 small cloves); 1 1/2 cups frozen corn kernels, cooked or thawed; 1 large bell pepper, chopped; 3 to 3 1/2 cups cooked quinoa (see notes); 2 – 3 Tablespoons vegetable broth; ¼ teaspoon Kosher salt; ¼ teaspoon ground black pepper; 1 teaspoon ground cumin; 1/2 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 1/2 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

Description

This Mexican quinoa recipe is made in ONE skillet for an easy, nourishing, vegetarian meal perfect for easy weeknight dinners!

Ingredients

Units Scale

1 Tablespoon naturally refined avocado oil or pure olive oil
2/3 cup white onion, chopped
1 teaspoon minced garlic (about 2 small cloves)
1 1/2 cups frozen corn kernels, cooked or thawed
1 large bell pepper, chopped
3 to 3 1/2 cups cooked quinoa (see notes)
2 – 3 Tablespoons vegetable broth
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 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 1/2 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

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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 1/2 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 1/2 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:
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

Keywords: mexican quinoa, mexican quinoa recipe, mexican quinoa bowl, quinoa dinner recipe, dinner