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The main ingredients make this dish rich and tasty. You need: - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 tablespoon olive oil - 1 small red onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies Quinoa is the star here. It cooks fluffy and adds protein. Vegetable broth gives it a savory base. Olive oil smooths everything out. Onions and garlic create a delicious aroma. The bell peppers add color and sweetness. Black beans bring extra protein and fiber. Corn adds a nice crunch. Lastly, the diced tomatoes add juiciness and zest. The right spices make this dish pop. You will use: - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Chili powder gives heat and depth. Cumin adds a warm, earthy flavor. Smoked paprika brings a subtle smokiness. Salt and pepper enhance all the flavors. Mix these spices well to get a balanced taste in every bite. Garnishes make the meal look and taste even better. Use: - 1 avocado, sliced (for garnish) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Sliced avocado adds creaminess and healthy fats. Fresh cilantro gives a bright, fresh note. Lime wedges add zing when squeezed over the dish. Together, these garnishes make each serving feel special and fresh. Enjoy! {{ingredient_image_1}} 1. First, bring 2 cups of vegetable broth to a boil in a medium saucepan. 2. Once boiling, add 1 cup of rinsed quinoa. 3. Reduce the heat to low and cover the pot. 4. Let it cook for about 15 minutes. The quinoa will be fluffy when done. 1. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add 1 small diced red onion. Cook for 3 to 4 minutes until soft. 3. Next, add 2 cloves of minced garlic. Stir for 1 minute to avoid burning. 4. Now, toss in 1 diced red bell pepper and 1 diced yellow bell pepper. Sauté for 5 more minutes until they soften. 1. Once the veggies are ready, mix in the cooked quinoa. 2. Add 1 can of rinsed black beans, 1 can of drained corn, and 1 can of diced tomatoes with green chilies. 3. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, salt, and pepper to taste. 4. Stir everything well and heat through for about 5 to 7 minutes. Adjust the seasoning if needed. 5. Serve hot, garnished with avocado slices, fresh cilantro, and lime wedges on the side. To make quinoa great, start by rinsing it well. Rinsing removes bitter saponins. Place the quinoa in a fine mesh strainer. Rinse under cold water for about 2 minutes. This step makes your quinoa taste better. Cooking time is key. Use a 2:1 ratio of broth to quinoa. Bring the broth to a boil before adding quinoa. Reduce heat and cover. Cook for about 15 minutes. Check if it is fluffy and all liquid is gone. If needed, cook a few more minutes. Seasoning can make or break your dish. I recommend adjusting the chili powder to your taste. If you like heat, add more chili powder or some cayenne. You can also try adding a dash of hot sauce for extra kick. For deeper flavor, add some cumin and smoked paprika. These spices bring warmth and complexity. Don’t forget to taste as you go. Adjust salt and pepper to fit your needs. Serve your Tex Mex quinoa in a large bowl. It looks great with bright colors. Top each serving with sliced avocado and chopped cilantro. The green adds a nice pop to the dish. Lime wedges on the side are a must. They add freshness and zest when squeezed on top. You can also serve this dish in colorful bowls. It makes the meal feel special and fun. Pro Tips Perfectly Cooked Quinoa: To achieve fluffy quinoa, make sure to rinse it thoroughly before cooking to remove any bitterness from the saponins. This will enhance the flavor and texture. Veggie Variations: Feel free to customize the vegetables in this skillet. Zucchini, corn, or even spinach can be great additions for extra nutrition and flavor. Spice it Up: Adjust the spice levels according to your taste. If you prefer more heat, consider adding diced jalapeños or a pinch of cayenne pepper to the skillet. Meal Prep Friendly: This dish can be made ahead of time and stored in the refrigerator for up to 4 days. Reheat it quickly for a nutritious and satisfying meal. {{image_2}} You can easily boost this meal with protein. Adding chicken, shrimp, or tofu makes it heartier. If you choose chicken, cook it in the skillet before adding the vegetables. For shrimp, toss them in after the veggies soften. If you prefer tofu, make sure to press it first to remove excess water. Then, cube it and sauté it until golden. This adds a nice texture and taste. This dish is naturally vegetarian and can be made vegan by sticking to plant-based ingredients. Use vegetable broth, and skip any dairy garnishes. To make it vegan, add more beans or nuts for protein. You can also add roasted sweet potatoes for a sweet twist. Just make sure everything you use is dairy-free. Quinoa is great, but you can swap it for other grains too. Rice works well, especially brown rice for added fiber. Farro is another option that adds a chewy texture. If you want something different, try barley or bulgur wheat. Each grain gives a unique flavor and can change up this dish. Just adjust the cooking time based on the grain you select. To store leftovers of the Tex Mex Quinoa Skillet, let it cool first. Then, transfer it to an airtight container. This helps keep the dish fresh. You can store it in the fridge for up to four days. When you're ready to eat, just reheat it in the microwave or on the stove. For freezing, portion the skillet into smaller containers. Make sure you leave some space in each container. This space allows for expansion as the dish freezes. It’s best to consume it within three months for the best taste. When you want to enjoy it again, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, the Tex Mex Quinoa Skillet lasts about four days. If you freeze it, it can stay good for about three months. Always check for any off smells or changes in texture before eating. This ensures you enjoy a safe and tasty meal every time. Quinoa is a small, round seed that cooks like a grain. It is high in protein and fiber. It has all nine essential amino acids, making it a complete protein. Quinoa is also rich in vitamins and minerals, including magnesium, iron, and B vitamins. Here are key benefits: - Gluten-Free: Safe for those with gluten allergies. - High in Protein: Supports muscle growth and repair. - Rich in Fiber: Aids digestion and helps you feel full. - Low Glycemic Index: Helps maintain stable blood sugar levels. Eating quinoa can boost your health and add variety to meals. You can use it in salads, bowls, or as a side dish. Yes, you can prepare the Tex Mex quinoa skillet ahead of time. Meal prepping saves time and helps with healthy eating. Here are some tips: - Cook Quinoa in Advance: Make quinoa ahead and store it in the fridge for up to five days. - Sauté Veggies Early: You can cook the onion, garlic, and peppers and store them separately. - Combine Later: Mix the cooked quinoa, veggies, and beans when ready to eat. This dish reheats well, making it a great choice for busy days. Just warm it on the stove or in the microwave. If you don't have vegetable broth, don't worry! You can use many alternatives. Here are some great options: - Water: Simple and easy; just add extra spices for flavor. - Chicken Broth: Adds a richer taste if you are not vegetarian. - Bone Broth: A nutritious choice that adds depth to the flavor. - Homemade Broth: Simmer vegetable scraps with water for a fresh option. Feel free to use whatever you have on hand. Each choice will bring its own twist to the dish. This Tex Mex Quinoa Skillet combines wholesome ingredients and bold flavors. We covered main components like quinoa, beans, and spices that bring this dish to life. Helpful tips for cooking, enhancing flavor, and presentation can elevate your meal. Don't forget about variations to fit your diet, and easy storage tips for leftovers make this even better. It’s a fun, healthy option for any meal. Enjoy making this dish your own!

Tex Mex Quinoa Skillet

A flavorful and nutritious quinoa dish packed with vegetables and spices, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 medium avocado, sliced (for garnish)
  • to taste fresh cilantro, chopped (for garnish)
  • to taste lime wedges (for serving)

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes or until softened.
  • Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
  • Stir in the diced red and yellow bell peppers and sauté for another 5 minutes until they begin to soften.
  • Add the cooked quinoa to the skillet, followed by the black beans, corn, and diced tomatoes (with their juices).
  • Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all the ingredients and heat through for about 5-7 minutes.
  • Taste and adjust the seasoning if necessary.
  • Once everything is well-mixed and heated, remove from the heat.
  • Serve hot, garnished with slices of avocado, a sprinkle of fresh cilantro, and lime wedges on the side.

Notes

Feel free to customize the vegetables based on your preference.
Keyword healthy, quinoa, skillet, vegetarian