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