Mexican Quinoa Skillet


Looking for a new way to shake things up for Taco Tuesday? This one pan dish comes together in a flash and is so healthy for you! Protein packed quinoa makes this dinner super filling, and the fact that it’s loaded with veggies is just a bonus!

Mexican Quinoa Skillet

  • 1 lb lean ground beef or turkey
  • 1/2 large red sweet red bell pepper, diced
  • 2 jalapenos, diced (optional, for extra heat!)
  • 1 can Rotel fire roasted tomatoes and green chilies
  • 1 cup sweet corn
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon minced onion
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon red pepper (optional, for extra heat!)
  • 1 1/2 cup hot water
  • 1 1/2 cup quinoa
  1. Brown beef in large saute pan, stirring in seasonings, jalapenos, and red bell pepper about half way through.
  2. Once beef is fully cooked, stir in Rotel and corn. Mix well.
  3. Pour in water. Heat to boiling.
  4. Mix in quinoa, reduce heat to medium-low.
  5. Cook, covered, for 18-22 minutes, or until liquid is absorbed and quinoa is fully cooked.

Options for toppings:

  • shredded cheese
  • black olives
  • sour cream
  • hot sauce
  • pickled jalapeno peppers
  • fresh (or dried) cilantro12348690_10153102932836673_364069696_n

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