Meatless Monday's - One Dish Mexican Quinoa

Quinoa Skillet Dinner On my quest for healthy I continue to look for new recipes and ideas.  This One Pan Mexican Quinoa – adapted from Cook Like a Champion - was shared from Stacey one of my biggest cheerleaders...

Quinoa Skillet Dinner
Quinoa Skillet Dinner

On my quest for healthy I continue to look for new recipes and ideas.  This One Pan Mexican Quinoa – adapted from Cook Like a Champion - was shared from Stacey one of my biggest cheerleaders in my new life-style.  Stacey is all about convenience, but it must be flavorful.  I love the idea of one pot/pan dishes.  I will confess now that I will add some veggies that are naturals to me in this Tex-Mex medley.  I will note these within the recipe.

Lately, folks have been quizzing me how can you afford to eat healthy.  I can promise that you can do this by shopping for veggies in season and keeping your pantry well stocked.  This life-style takes a bit more time in the kitchen, but the dividends have been exceptional.

One Pan Mexican Quinoa

– Adapted from Cook Like a Champion

Adapted Ingredients for One Pan Mexican Quinoa
Adapted Ingredients for One Pan Mexican Quinoa

Ingredients:

  • 1 tablespoon olive oil.  I would need about 2 – 3 tablespoons of olive oil as I will be adding some extra veggies.
  • 2 cloves garlic – (I am the queen of garlic and I will add about 4 -5 cloves to bump up the flavors)
  • 1 jalapeno pepper, minced

*** I would add 2 medium onions, chopped

***I would also suggest adding a red, yellow or orange pepper, chopped

  • 1 cup quinoa, any color will work with this recipe
  • 1 cup vegetable stock.  Link to a simple stock on the stovetop recipe here:  http://cilantrocooks.com/cilantro-blog/meatless-monday-go-west-flavors/
  • 15 ounce can black beans, rinsed and drained
  • 1 cup corn kernels.  I suggest roasted corn if you have this available.  Trader Joe’s has a great option
  • 14.5 ounce can of fire-roasted tomatoes, Hunts is my favorite variety
  • 1 teaspoon chili powder
  • ½ teaspoon cumin, I would equal these starting at 1 teaspoon each of chili powder and cumin
  • Salt and pepper to taste
  • 1 avocado, halved, seeded and diced
  • Juice of 1 lime – I would also add the zest for more flavors
  • 2 tablespoons cilantro, chopped.  I would opt for at least 4 – 5 tablespoons

Directions:

  1. Heat the olive oil and add in the onions and peppers in a large skillet.
  2. Cook for about 5 – 7 minutes until vegetables are tender.
  3. Add in minced garlic and cook for another 3 – 4 minutes.
  4. Add quinoa, stock, tomatoes, beans, corn, spices and season with salt and pepper.
  5. Bring this mixture to a boil.
  6. Cover and reduce the heat and simmer until the quinoa is cooked.
  7. Checking this mixture in about 20 minutes.
  8. Finish with the avocado, lime juice, lime zest and cilantro.
  9. Serve immediately.

What is your favorite one pan dinner idea?