Description

A vibrant and flavorful Tex-Mex Quinoa Skillet recipe that combines quinoa with black beans, corn, bell peppers, and spices in a one-pan dish, perfect for a quick and easy weeknight meal.

Ingredients

Units Scale

Quinoa:

1 cup quinoa
2 cups vegetable broth

Tex-Mex Mix:

1 can black beans, drained
1 cup corn kernels
1 red bell pepper, diced
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons olive oil
Salt and pepper to taste

Optional Garnish:

Cilantro
Lime

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Instructions

Heat oil, sauté bell pepper: Heat olive oil in a skillet, sauté diced red bell pepper until soft.
Add quinoa and seasonings: Add quinoa, vegetable broth, drained black beans, corn kernels, chili powder, cumin, salt, and pepper to the skillet; bring to a boil.
Simmer: Reduce heat, cover, and simmer for about 15 minutes or until quinoa is cooked through.
Fluff and garnish: Fluff the quinoa mixture with a fork, and serve with optional cilantro and lime garnish.

Nutrition

Serving Size: 1 serving
Calories: 390 kcal
Sugar: 6g
Sodium: 580mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg