One-Pan Quinoa Mexican Skillet

If you’re looking for easy ways to eat healthier, it’s hard to beat one-pan recipes. This quinoa Mexican skillet is one of my favorite meals for several reasons: 

• Perfect for meal prep
• Ready in less than 30 minutes
• Uses mostly pantry staples
• Easy to adjust ingredients based on what you have on hand
• Leftovers taste even better

This is also my go-to recipe for traveling. Simply portion it out into mason jars or disposable deli containers and bring it with you on your next car trip or plane ride. While you don’t want to leave it out indefinitely, it’s safe to put it in your purse or backpack for a few hours. 

One-Pan Quinoa Mexican Skillet 

Ingredients

• 1 tablespoon avocado or olive oil 
• 2 cloves garlic, minced
• 1 jalapeno, diced (option: remove seeds for less heat)
• 1 cup quinoa, rinsed
• 1 ¼ cup low sodium vegetable broth 
• 1 15-ounce can no-added salt black or pinto beans, drained and rinsed
• 1 zucchini, diced
• 1 red bell pepper, diced 
• 1 pint grape tomatoes, halved 
• 1 ½ teaspoon chili powder
• ½ teaspoon ground cumin 
• ½ teaspoon salt 
• 1 avocado, pitted, peeled, and diced 
• 1-2 limes, quartered
• Optional: ½ cup crumbled cotija cheese

Instructions

1. Start by washing, chopping, and dicing all the vegetables (except for the avocado). Rinse quinoa in a fine-mesh sieve, and then drain and rinse the beans. 
2. Heat oil over medium heat in a large skillet. 
3. Once the oil is shimmering, add garlic and jalapeno. Cook until fragrant, about 30-60 seconds, stirring frequently. 
4. Add in spices and cook until fragrant, about 30 seconds, then add in the chopped zucchini, pepper, halved tomatoes, and beans. Give a good stir and then add in quinoa. 
5. Finally, pour in broth and stir to combine. Increase heat to high and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 20 minutes or until quinoa is light and fluffy. 
6. While the quinoa mix is cooking, dice avocado, quarter lime(s), and crumble cheese. 
7. Once cooked, divide the mixture between two bowls and top with avocado, lime juice, and cheese (if using). Enjoy! 

Nutrition 

Servings 4 | 312 calories, 12g total fat, 1.5g saturated fat, 0mg cholesterol, 324mg sodium, 44g total carbohydrate, 10g fiber, 6g sugar, 11g protein

Notes: 

• Nutrition facts do not include ½ cup of crumbled cotija cheese 
• For a non-vegetarian option, feel free to add cooked chicken, steak, or shrimp. 
• If wanting more protein but keep it vegetarian, you can add crumbled or cubed tofu. 
• Feel free to sub in any vegetables you already have in your fridge or that are on sale at the grocery store. 
• Cotija cheese is a hard, crumbly Mexican cheese. If you can’t find it, feta is a good substitute. I’ve also made these using shredded Monterey jack.