Quick Mexican Quinoa Skillet

Quick Mexican Quinoa Skillet

I love Taco Tuesday!

 

I love quinoa!

 

Have you ever combined the two?! If not, add this to your menu for next week! You will NOT be disappointed. There’s really no reason to wait…let’s get cookin!

 

 

 

 

This dish is super satisfying and jam-packed with big flavors. The quinoa and cumin are nutty. There is freshness from the peppers and corn. Heat from the cayenne. The toppings are additional levels of goodness. I chose guacamole and shredded cheese to top mine. So delicious!!

Did you know quinoa is a good source of protein, fiber, magnesium and iron, to name a few? Good stuff!

If you need the meats, I’m not judging! Cooked shrimp, chicken, beef or even pulled pork would be delicious in this dish!

 

Quick Mexican Quinoa
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 


Course: Main Course, Side Dish
Author: Tiffany - My Busy Kitchen
Ingredients
  • 1 cup quinoa, rinsed (3 cups cooked)
  • 2 cups water or stock to cook quinoa (I used veg base with water)
  • 2 tbsp olive oil
  • 1 cup bell peppers, diced
  • 2 cloves garlic, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp cayenne - more if you like to turn up the heat!
  • 1 can tomatoes with chilies
  • 2 cups frozen corn
  • Optional Toppings: shredded cheese, sour cream, guac, lime
  • salt & pepper
Instructions
  1. Add rinsed quinoa to a pot with the water or stock. I used a vegetable base in my water for a deeper flavor. Heat to a boil, then reduce to low and cover for 15 minutes.

  2. While the quinoa is about halfway done, heat a large skillet to medium and add the olive oil and peppers. Cook for 6 minutes, moving them around the pan periodically.

  3. Add the minced garlic and cook for 1 minute.

  4. When the quinoa timer has gone off, turn off the heat, leave covered and let sit for 5 minutes. 

  5. Back to the skillet...Add the garlic powder, onion powder, cumin, oregano and cayenne to the peppers and cook together for 1 minute to toast the spices and bring out their magical powers.

  6. Add the tomatoes with chilies and mix together. Cook 1 minute to warm through. 

  7. Fluff the quinoa with a fork and then add to the skillet with the pepper and tomato mixture. Combine all ingredients for a couple of minutes over the heat.

  8. Add the corn. Stir to combine and cook 5 minutes, stirring occasionally.

  9. TASTE! Adjust seasoning if needed.

  10. Optional toppings include: cilantro, shredded cheese, guacamole, sour cream and/or lime. 

 

 

Thank you for checking out My Busy Kitchen! Did you make this quinoa? SHOW ME! Tag #mybusykitchen and I’ll share your posts! Subscribe so you don’t miss a recipe! – Tiffany

 

 

 

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