With the exception of a bell pepper (which you can add one, two, or none of), this easy recipe is made nearly entirely of pantry staples. If the word “pantry staples” makes you quiver by this point, please stay with me. This recipe is going to taste fresh and lively and not at all like you made it by doing a deep dive into your cabinet, grabbing cans of this and that, stirring them together, and praying for the best (even though shhhh that is exactly what we are going to do, and it’s going to be FANTASTIC). As written, this recipe is vegan, and if you choose to leave it as such, it will be plenty satisfying (just like these addictive Tempeh Tacos). You could pile it into a bowl with avocado for a filling Mexican quinoa bowl. Or you could eat it the way we do—topped off with a generous handful of cheese and a crispy fried egg for a yummy Mexican quinoa breakfast bowl that I am equally likely to eat for easy lunches and dinners. I have even more serving ideas for this quick, versatile, and healthy recipe for you below too! This zesty Mexican quinoa skillet takes about 30 minutes to make. Don’t be surprised when you come back to it over and over, until you’ve tried all the variations.
How to Make Mexican Quinoa
A bag of grains. Some cans of this and that. Spices you already keep around. This recipe takes them all, then turns them into a nutritious pan of Mexican delight.
The Ingredients
Bell Pepper. I love adding bell peppers to Tex-Mex style dishes because of their natural sweetness and texture. Plus, they add beautiful color to the dish. Any color of bell pepper will work famously. Spices. A combination of chili powder, ground cumin, dried oregano, and salt turns simple ingredients like quinoa into a flavor maker and shaker. Quinoa. A fluffy and slightly nutty grain that soaks up all the flavors you cook along with it. Quinoa is considered a complete protein and is packed with iron and fiber, helping to make this a filling vegetarian quinoa recipe. Black Beans. One of my favorite ingredients to add to vegetarian recipes to make them satisfying. Black beans are rich in fiber, potassium, and folate. Tomatoes. Both fire-roasted diced tomatoes and diced tomatoes in green chiles (a.k.a. Rotel) serve as most of the cooking “liquid” and give this recipe panache. Fiesta Corn. A scrumptious blend of sweet corn and diced peppers. It’s a little bit zesty and a little bit sweet. Frozen corn would also work here. You also can use plain corn, then add a few pinches of extra spices to taste. Cilantro. A little cilantro brings freshness. Lime. This recipe uses both the zest and juice for flavor and brightness.
The Directions
Storage Tips
To Store. Place leftover Mexican quinoa in an airtight storage container in the refrigerator for up to 4 days. To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave. I like to add a splash of broth or water or stir in a spoonful of salsa to keep it from drying out. To Freeze. Store in an airtight freezer-safe storage container up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Ways to Serve One Pan Mexican Quinoa
Vegetarian Breakfast Bowl. Take a note from my Whole30 Vegetarian Power Bowls and top it with a fried or hard boiled egg. Add leftover roasted sweet potatoes or other roasted veggies (if you have them on hand). Burrito Filling. Wrap it up with melted cheese. Quesadillas. Layer it between tortillas, then toast in a skillet until golden. Casserole-Style. Take a note from my 5-star rated Mexican Chicken Quinoa Casserole, top it with cheese and tuck it under the broiler for a few minutes to crisp the top. Mexican Quinoa Side Dish. Pair it alongside Crockpot Mexican Chicken or Instant Pot Shredded Chicken Tacos.
More Mexican Recipe Favorites
Crock Pot Mexican Casserole Mexican Street Corn Quinoa Salad Mexican Stuffed Peppers Mexican Salad Mexican Shrimp
Recommended Tools to Make This Recipe
Cast Iron Skillet. An essential kitchen tool that will last you a lifetime. This large skillet with a lid is also great for this recipe. Measuring Spoons. These are double-sided, so you have less dishes to wash. Citrus Juicer. The easiest way to juice a lime or lemon.
I hope you love this recipe tonight, then again tomorrow in a whole new way. I can’t wait to hear which way you try it first and which one is your favorite! If you make this recipe, please leave a comment below to let me know how it goes. I adore hearing from you, and your comments and 5-star ratings are so important to my site and helpful to others too.
