One‑Skillet Mexican Quinoa
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This vibrant One‑Skillet Mexican Quinoa brings together quinoa, black beans, fire-roasted tomatoes, and corn in one savory skillet—helping you serve a nutritious, colorful meal with minimal prep and cleanup. A great meatless option for weeknight dinners. 
Ingredients:
Image source: Allrecipes
Ingredients:
- Olive oil (for sautéing)
- 1 jalapeño pepper, chopped (optional for heat)
- 2 cloves garlic, minced
- 1 (14.5‑oz) can fire‑roasted diced tomatoes
- 1 (15‑oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup quinoa (rinsed)
- 1 cup chicken (or vegetable) broth
- Salt and ground black pepper to taste
- Chili powder (optional) and red pepper flakes (optional)
- Toppings: diced avocado, chopped cilantro, lime juice (optional)
- Heat a drizzle of olive oil in a large skillet over medium heat. Add jalapeño (if using) and garlic; sauté about 1 minute until fragrant.
- Stir in black beans, fire‑roasted tomatoes, corn, rinsed quinoa, and broth. Season with salt, black pepper, and chili powder or red pepper flakes if you’d like extra spice.
- Bring mixture to a boil, then cover and reduce heat to low. Simmer until the quinoa is tender and most of the liquid is absorbed, about 20 minutes.
- Remove from heat and fluff with a fork. Stir in lime juice, cilantro, and diced avocado if desired.
- Serve warm directly from the skillet—great on its own or as a side dish.
