One Skillet Mexican Quinoa Dinner
This one skillet dinner is a tasty and simple way to enjoy the health benefits of vegetables and quinoa.
Whole Food Plant Based
Mexican, Plant-Based, Quinoa, WFPBNO
Pinto Beans, drained and rinsed (15.5 oz)
Tomatoes with chiles, do not drain (10 or 15 oz)
Corn, drained (15 oz)
(or 1 cup frozen corn)
(low sodium preferred)
(or 1 tsp minced garlic)
Red Pepper Flakes
Chopped Fresh Cilantro
Combine all ingredients (
) in a large skillet.
Bring to a boil on stovetop, and then reduce heat to medium/low so that the liquid is still bubbling just a bit.
Cover, and let simmer and bubble a bit like this for 15 to 25 minutes, or until the liquid is absorbed and the quinoa has "burst", stirring occasionally.
Remove from heat, top with the chopped fresh cilantro, and serve.
If you have extra veggies to use up they can also be added to this recipe. I often add about a 1/2 cup of diced green pepper.
If the canned tomatoes with chiles are too spicy for your taste, you could use plain canned tomatoes instead, however you will probably need to then increase the chili powder and cumin a bit.