Vegan Mexican Quinoa Skillet
A colorful and delicious Vegan Mexican Quinoa Skillet that combines protein-rich quinoa with fresh veggies and hearty black beans, perfect for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper; sauté until softened, about 5 minutes.
- Stir in the minced garlic, cumin, and chili powder; cook for an additional minute.
- Add the quinoa and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes, or until quinoa is cooked.
- Stir in the black beans and corn; cook for an additional 5 minutes until heated through.
- Season with salt and pepper to taste, and garnish with fresh cilantro if desired.
Notes
Rinse quinoa before cooking to remove its natural coating. Feel free to add different spices or vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg