Zesty Mexican Quinoa Skillet

Enjoy a vibrant and nutritious Mexican-inspired dish with our Zesty Mexican Quinoa Skillet. Perfectly spiced and packed with vegetables, this one-pot meal is ideal for a quick weeknight dinner or a satisfying meal-prep option.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

1 cup quinoa

2 cups water

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 cup corn kernels

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 avocado, sliced

1/4 cup crumbled feta cheese (optional)

Instructions

1. Rinse the quinoa under cold water.

2. In a large skillet, bring water and quinoa to a boil. Reduce heat, cover, and simmer for 15 minutes.

3. In the same skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.

4. Add bell pepper, corn, black beans, diced tomatoes, cumin, chili powder, and paprika. Stir well.

5. Season with salt and pepper. Cover and cook for 10 minutes.

6. Fluff the cooked quinoa with a fork and add it to the skillet. Mix well.

7. Stir in fresh cilantro and lime juice.

8. Serve warm, topped with avocado slices and feta cheese, if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a skillet over medium heat until warmed through or microwave for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.