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.
Calories 195kcal
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!
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!
Nutrition
Calories: 195kcal