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Mexican Quinoa Skillet
image of mexican quinoa skillet by intentionally eat with cindy newland on a white plate with tortilla chips, avocado and a fork

Mexican Quinoa Skillet

This Mexican Quinoa Skillet is bursting with texture, spice and yumminess. Its a quick and easy weeknight meal made in less than 30 minutes, all in one skillet and its sure to satisfy everyone.

 

image of mexican quinoa skillet by intentionally eat with cindy newland on a white plate with tortilla chips, avocado and a fork

 

This Mexican Quinoa Skillet is one of my favorite go-to weeknight meals.

When I weighed nearly 300 lbs, I never ate quinoa. My tastes weren’t very adventurous. I grew up a meat and potatoes girl and didn’t stray from that style of eating very much. However, once I started losing weight I began to develop a taste and a curiosity for different foods. Now that I have lost 125 lbs, I have discovered a lot of delicious foods including quinoa.

 

Is quinoa good for you?

Healthline.com says, “Quinoa is one of the world’s most popular health foods.  It’s gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Click HERE to learn more.

 

 

How do you cook quinoa?

Quinoa is simple to cook. You will use a 2:1 ratio of liquid to quinoa, or 2 cups of water for every 1 cup of dry quinoa. I suggest using another liquid besides water, such as vegetable or mushroom broth, in order to make the quinoa more flavorful.

 

 

Can you freeze quinoa?

Yes, you can freeze cooked quinoa and its a great healthy life hack! Allow the cooked quinoa to cool completely, then transfer it to a freezer safe resealable plastic bag. Press all the air out before sealing, then pat the quinoa into an even layer and freeze.

 

I like making this meal even easier by using frozen quinoa. If you’re looking for a short cut, check out the Alternative Cooking Method at the bottom of the recipe.

 

image of mexican quinoa skillet by intentionally eat with cindy newland on a white plate with tortilla chips, avocados and a fork

No Cholesterol

High Fiber

High in Iron, Magnesium, B6, C…

SOOOOOOO Easy

 

 

Mexican Quinoa Skillet

This Mexican Quinoa Skillet is bursting with texture, spice and yumminess. Its a quick and easy weeknight meal made in less than 30 minutes, all in one skillet and its sure to satisfy everyone.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Calories 195kcal
Author Intentionally Eat with Cindy Newland

Ingredients

  • 1 large sweet potato, chopped I prefer purple sweet potatoes
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 tsp cumin
  • 1 1/2 tsp chili powder
  • 2 cups vegetable broth
  • 1 cup quinoa, rinsed and drained
  • 1 15 oz can black beans, drained and rinsed
  • 1 16 oz salsa or diced tomatoes
  • Optional avocados, jalapenos, cilantro, tortilla chips, non-dairy cheese

Instructions

  • In a large skillet heat 1 tbsp of oil over medium heat. Add sweet potato and onion. Saute for about 4 minutes. Add garlic and saute 1 minute more.
  • Add cumin and chili powder, stir to coat vegetables.
  • Add broth and quinoa. Bring mixture to a boil over high heat, then reduce the temperature to a simmer. Simmer for approximately 15 minutes or until most of the liquid has been absorbed.
  • Add salsa and black beans. Stir and cook for another 5 minutes or until heated through.
  • Add your favorite toppings and enjoy!

Notes

8 g protein, 25 g carbs, 3 g fat, 10 g fiber
 

Alternative Cooking Method
Proceed with steps 1 and 2.
Use cooked quinoa in step 3 and omit 1 cup of vegetable broth. Cook for 5 minutes.
Proceed with the final steps and enjoy!

image of mexican quinoa skillet by intentionally eat with cindy newland on a white plate with tortilla chips, avocados and a fork

Remember to PIN this for later!

I mentioned in the recipe that I prefer purple sweet potatoes in this recipe. I prefer them because they are less sweet, more dense and drier than a typical sweet potato. However, either type will work or you could use a regular white potato. Go crazy!

Make sure you follow on PINTEREST or FACEBOOK and find more healthy recipes!

If you want even more Mexican, then check out these Black Bean and Pumpkin Enchiladas!

image of Black Bean and Pumpkin Enchiladas by Intentionally Eat with Cindy Newland on a green plate with a gold fork

 

 

Did you make this Mexican Quinoa Skillet?

 

Let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #Intentionallyeat or @intentionallyeat

Need help on your weight loss journey? Join my Facebook group of Intentional Eaters and find the support you need.

Intentionally Eat,

Cindy

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