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Mexican Quinoa Skillet

November 18, 2014

Hi friends!

I am happy to finally sharing another recipe with you today. I haven’t posted a recipe in over two weeks because life at home has been a little crazy lately. If you didn’t see my last post, we adopted an eight week schnoodle puppy on November 8th. We pretty much have been doing nothing but puppy stuff ever since we got him.

I did manage to whip this up a couple weeks ago for a quick weeknight meal! Imagine fluffy quinoa mixed with black beans, corn, fresh spinach, in a spicy tomato sauce. 

Cheesy Mexican Quinoa Skillet 2Today I’m sharing this recipe for Mexican Quinoa Skillet. This is a very easy recipe that can be easily customized to whatever ingredients you like. You seriously just throw everything in a skillet and let the flavors cook together.

You could add bell peppers, jalapenos, maybe even broccoli or snap peas.  Some ground turkey would probably be fantastic too for some extra protein!

I love skillets like this because I love to load mine up with a few giant spoonfuls of sour cream, cheese, and a ripe avocado. Everything just tastes so good together.

Cheesy Mexican Quinoa Skillet 1

Here’s the recipe for this super easy weeknight meal!

Mexican Quinoa Skillet
2014-11-16 18:47:07
Serves 4
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Ingredients
  1. 1 tbsp vegetable oil
  2. 1 clove garlic, minced
  3. 1 cup Quinoa, cooked
  4. 28oz can diced tomatoes, with liquid
  5. 1/4 cup ketchup
  6. 1 tsp cumin
  7. 1 tsp oregano
  8. 1/2 tsp chili powder
  9. salt and freshly ground pepper
  10. 1 can low-sodium black beans, rinsed and drained
  11. 1 can low-sodium corn kernels, rinsed and drained
  12. 3 cups baby spinach
  13. 2 Tbsp sour cream
  14. For the topping: sour cream, cheese, avocado, cilantro
Instructions
  1. Cook the Quinoa according to package directions. Set aside.
  2. Heat 1 tbsp of vegetable oil in a large skillet. Add the garlic, cook for about 1 minute.
  3. Add the black beans and corn, cook for about five minutes until soft.
  4. Add tomatoes, ketchup, spices. Season with salt and pepper. Cook until liquid reduces slightly.
  5. Add the Quinoa and fold in the spinach.
  6. Divide into four bowls, top with sour cream, cheese, avocado and cilantro.
By Emily @ Zen & Spice
Zen & Spice https://zenandspice.com/
Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Uncategorized Tagged With: avocados, healthy dinner, healthy lunch, healthy mexican food, healthy quinoa recipe, mexican food, Mexican Quinoa Skillet, mexican recipes, quinoa

Reader Interactions

Comments

  1. Sarah @ AGratefulBlog says

    November 18, 2014 at 8:33 am

    This looks healthy AND amazing… I know what I’m having for dinner tonight!

    • Zen & Spice says

      November 18, 2014 at 10:16 am

      Thanks! :) And, warm and filling. Just what I need here in Texas for this cold front!

  2. Deanna Segrave-Daly (@tspbasil) says

    November 18, 2014 at 10:57 am

    Easy is good and this type of meal is right up my alley – think I’m going to try this with farro!

    • Zen & Spice says

      November 23, 2014 at 11:42 am

      Farro would taste great with this combo!

  3. Rebecca @ Strength and Sunshine says

    November 18, 2014 at 11:50 am

    Yum! I always love Mexican flavors! Yummy dinner idea!

  4. Sonali- The Foodie Physician says

    November 18, 2014 at 3:42 pm

    I LOVE quinoa and use it as much as possible. This recipe looks amazing…definitely going on my to-do list! Have fun with your puppy :)

    • Zen & Spice says

      November 23, 2014 at 11:42 am

      I love quinoa too! So versatile. I just wish it wasn’t so expensive!

  5. Farrah says

    November 22, 2014 at 9:31 am

    Yay quinoa! I haven’t made anything with it in a while because it’s all hanging out in a box back at my friend’s place (let’s just say that I never completely finished moving out…), but I shall go rescue it next weekend so I can make this! :]

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

Follow along for delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. Read More…

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