This Zesty Mexican Quinoa Skillet is your one-pan ticket to a vibrant and hearty meal. Packed with colorful veggies and bold spices, it’s perfect for busy weeknights or a casual weekend dinner.
Quinoa is the protein-rich base that adds a nutty flavor and satisfying texture. Olive oil helps sauté the veggies while adding healthy fats. Onion and garlic form the aromatic foundation, infusing the dish with savory depth. Bell pepper brings a pop of color and sweetness. Corn kernels add a hint of natural sweetness and texture contrast. Black beans contribute heartiness and extra protein. Diced tomatoes provide juiciness and tang, balancing the spices. Cumin, chili powder, and paprika create a warm, slightly smoky spice blend. Salt and pepper accentuate all the flavors. Fresh cilantro and lime juice brighten the dish with a fresh, zesty finish. Avocado offers creamy richness, and feta cheese (optional) adds a salty, tangy kick.
This dish pairs wonderfully with a simple green salad or some crispy tortilla chips on the side. For a heartier meal, serve alongside grilled chicken or shrimp. A dollop of sour cream or Greek yogurt can also complement the spiciness nicely.
First things first, give your quinoa a quick rinse under cold water. This step helps remove any bitterness. Next, in a large skillet, combine the quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to a simmer. Cover the skillet and let it cook for about 15 minutes. You’ll know it’s done when the quinoa has absorbed all the water and looks fluffy.
While the quinoa is cooking, let’s get the veggies started. Heat that tablespoon of olive oil in the same skillet over medium heat. Toss in the diced onion and minced garlic, sautéing them until they’re fragrant and the onion is translucent. This usually takes around 3-4 minutes.
Time to add some color! Stir in the bell pepper, corn kernels, black beans, and diced tomatoes. Sprinkle in the cumin, chili powder, and paprika. Give everything a good stir to combine those flavors. Season with salt and pepper to your liking. Cover the skillet again and let it cook for another 10 minutes.
Once the quinoa is fluffy and the veggies are cooked, fluff the quinoa with a fork and add it back into the skillet. Mix everything well so the quinoa is nicely coated with the spicy veggie mixture.
For a final touch of freshness, stir in the fresh cilantro and lime juice. This step really brightens up the whole dish. Serve it up warm, topping each serving with avocado slices and a sprinkle of feta cheese if you like.
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