Skip to main content New<> this month
Get the Allrecipes magazine

One Skillet Mexican Quinoa

Rated as 4.68 out of 5 Stars
280

"With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!"
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 450
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
  2. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Footnotes

  • Cook's Notes:
  • For a little more heat, stir in 1 tablespoon of Sriracha sauce. For a vegetarian dish, use vegetable stock instead of chicken.

Nutrition Facts


Per Serving: 450 calories; 14.9 67.1 16.5 2 1099 Full nutrition

Explore more

Reviews

Read all reviews 289
  1. 383 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Wow this was easy and delicious! I planned extra time to make it since it was a first, but I was blown away at how quickly it was prepared and cooked. I sautéed some shrimp with lime and garlic ...

Most helpful critical review

This was too spicy. 1 TB of hot pepper flakes was a bit too much. I'd cut it down to about half that next time.

Most helpful
Most positive
Least positive
Newest

Wow this was easy and delicious! I planned extra time to make it since it was a first, but I was blown away at how quickly it was prepared and cooked. I sautéed some shrimp with lime and garlic ...

Very yummy and easy to make tho beware of the spice factor. I love spicy food but as soon as I saw the number and amount of peppers and chili powder I knew to go easy on it. I used diced tomat...

Absolutely love this, have made several times. We leave out some of the heat (do mild green chiles instead) and add frozen organic kale and frozen organic cubed sweet potato (I'm sure you could...

This was so good, easy and flavorful! I added 2 breasts of chicken, and chopped then and cooked them in the skillet before adding the quinoa and other ingredients. I made this for a little pot...

Super easy to make - I used 1 tsp red pepper flakes instead of a Tablespoon - I also used a can of Rotel regular in place of the tomatoes and jalapenos because I did not have a jalapeno on hand ...

This was a fast, easy and delish recipe. I add shrimp the last 10 minutes and we had a complete meal. This one is def a keeper.

Knowing my preference for simplicity, I used a can of Rotel tomatoes instead of the roasted tomatoes and all of the spices (except the garlic). After cooking the quinoa, I sprinkled shredded M...

I have made this many times and it always turns out. I even made it a day ahead of time and took it with us when we went camping. I just waited and added the diced avacado after reheating it. On...

I am not an avid cook, but this is something that's easy to make, impresses people, and lets you experiment! I've tried varying level of heat, threw in random spices to substitute, and added cho...