Every dish carries with it a tale, a story that’s woven into the flavors and aromas. The Mexican Quinoa Skillet is no different. Picture this: a sun-soaked day in a bustling market during my travels through Mexico. The air was filled with the irresistible scent of spices, the chatter of locals, and the sizzle of street food. It was here that I first encountered the inspiration for this recipe.
As I wandered through the vibrant stalls, my eyes were drawn to a colorful array of ingredients—plump tomatoes, fragrant cilantro, and fiery jalapeños. The heart of the market led me to a food stall where a skilled cook was crafting a dish that seemed to capture the essence of Mexico itself. With each scoop of quinoa, every dash of spice, I knew I had stumbled upon a culinary gem that I had to recreate and share.
And so, the Mexican Quinoa Skillet became a cherished part of my recipe collection, a way to relive the flavors and memories of that enriching journey. Let me take you through the steps to recreate this flavorful experience in your own kitchen.
How to Prepare Mexican Quinoa Skillet
Creating the Mexican Quinoa Skillet is an experience that combines vibrant ingredients and tantalizing flavors. This recipe serves as a reminder that cooking is not just about nourishing the body, but also about creating cherished moments. Let’s dive into the journey of crafting this culinary delight.
Ingredients for Mexican Quinoa Skillet
- 1 tablespoon olive oil
- 1 medium jalapeño pepper, chopped
- 2 cloves garlic, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 cup yellow corn
- 1 cup quinoa
- 1 cup chicken broth
- 1 tablespoon red pepper flakes, or to taste
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- kosher salt and ground black pepper to taste
- 1 medium avocado – peeled, pitted, and diced
- 1 medium lime, juiced
- 2 tablespoons chopped fresh cilantro
Directions for Mexican Quinoa Skillet
- Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with 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.
- Add avocado, lime juice, and cilantro; stir until combined.
Frequently Asked Questions
1. Can I adjust the spiciness of the dish?
Absolutely! If you prefer a milder flavor, you can reduce the amount of red pepper flakes or omit them altogether.
2. Can I make this recipe vegetarian?
Yes, you can easily make this dish vegetarian by using vegetable stock instead of chicken broth.
3. How can I add extra heat to the dish?
If you’re a fan of spice, consider stirring in 1 tablespoon of Sriracha sauce for an extra kick.
4. Is quinoa a gluten-free grain?
Yes, quinoa is naturally gluten-free, making it a great choice for individuals with gluten sensitivities.
5. Can I customize the toppings?
Absolutely! Feel free to get creative with your toppings. Some diced red onion or crumbled queso fresco can add wonderful texture and flavor.
6. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop with a splash of broth.
Mexican Quinoa Skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium jalapeño pepper chopped
- 2 cloves garlic chopped
- 1 15 ounce can black beans, rinsed and drained
- 1 14.5 ounce can fire-roasted diced tomatoes
- 1 cup yellow corn
- 1 cup quinoa
- 1 cup chicken broth
- 1 tablespoon red pepper flakes or to taste
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- kosher salt and ground black pepper to taste
- 1 medium avocado - peeled pitted, and diced
- 1 medium lime juiced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with 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.
- Add avocado, lime juice, and cilantro; stir until combined.
