ONE SKILLET MEXICAN QUINOA
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g
ONE-PAN MEXICAN QUINOA
Super-healthy and super-tasty quinoa with a Mexican kick.
Provided by LUCHAPROV
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
- Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
- Fluff quinoa with a fork. Stir in cilantro and lime juice.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 39.8 g, Fat 3.9 g, Fiber 8.6 g, Protein 10.1 g, SaturatedFat 0.5 g, Sodium 637.8 mg, Sugar 3.5 g
MEXICAN BOCA-QUINOA SKILLET RECIPE
Feed your family a scrumptious vegetarian dish tonight with our Mexican BOCA-Quinoa Skillet Recipe. Deliciously seasoned quinoa meets tasty veggie ground crumbles in our Mexican BOCA-Quinoa Skillet Recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook BOCA Crumbles in large nonstick skillet on medium heat 5 min., stirring occasionally.
- Add quinoa, dry seasonings and water; mix well. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 15 min. or until quinoa is tender, stirring occasionally.
- Stir in corn and salsa; cook 5 min. or until heated through, stirring frequently. Remove from heat.
- Top with remaining ingredients.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 22 g
MEXICAN GROUND BEEF QUINOA SKILLET
This is an easy weeknight meal my family enjoys. If you like it spicer, you can add tomatoes with chilis.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef and onion and drain excess fat.
- Rinse quinoa.
- Add tomatoes, chilies, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes.
- If water evaporates, cover pan for remainder of cooking time.
QUINOA MEXICAN STYLE
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Saute onion and garlic in hot oil in heavy-bottomed pot large enough to hold remaining ingredients.
- When onion is soft add quinoa, chicken stock, plum tomatoes, tomato juice and chili. Bring to boil; reduce heat; cover and cook for about 10 minutes, until quinoa is tender.
- Sprinkle coriander over quinoa mixture and serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 8 grams, TransFat 0 grams
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MEXICAN QUINOA {HEALTHY ONE PAN MEAL} – WELLPLATED.COM
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4.9/5 (15)Total Time 30 minsCategory Main Course, Side DishCalories 454 per serving
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
- Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
- Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
- Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.
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- In a large skillet heat the olive oil over medium heat then add the peppers and onions; saute for 5 minutes then push to one side of skillet
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MEXICAN SKILLET QUINOA RECIPE | EATINGWELL
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4.2/5 (5)Total Time 30 minsCategory Healthy Quinoa RecipesCalories 421 per serving
- Combine sweet potato and water in a large skillet; bring to a boil over high and cook, stirring occasionally, until sweet potato is mostly tender and water is completely evaporated, about 3 minutes.
- Reduce heat to medium-high and add oil and onion; cook, stirring often, until onion is softened, about 3 more minutes. Add garlic, cumin, coriander, chili powder and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add beans, tomatoes, broth, corn, quinoa and salt, and stir to combine. Bring to a boil. Reduce heat to medium; cover and cook until quinoa is tender and liquid has been completely absorbed, about 20 minutes. Remove from heat; uncover and top with cilantro and sour cream.
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