One Skillet Mexican Quinoa
Ingredients
The base
-
1
Tablespoon
naturally refined avocado oil or pure olive oil
-
⅔
cup
white onion, chopped
-
1
teaspoon
minced garlic
-
1 ½
cups
frozen corn kernels, cooked or thawed
-
1
large
bell pepper, chopped
-
3 to 3 ½
cups
cooked quinoa
-
2 – 3
Tablespoons
vegetable broth
Seasonings
-
¼
teaspoon
Kosher salt
-
¼
teaspoon
ground black pepper
-
1
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
1
10 ounce can
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
Cheese
-
1 ½
cups
shredded Mexican cheese or dairy free shredded cheese, divided
Garnishes
-
to taste
Fresh cilantro, chopped
-
to taste
fresh lime wedges
Optional Toppings
-
to taste
Diced avocado
-
to taste
sliced jalapeños
-
to taste
tortilla chips
Instructions
- Heat a large oven-safe skillet on medium-high heat and sauté onions in oil until translucent.
- Stir in garlic and cook for an additional minute.
- Add corn and bell pepper, sautéing until softened.
- Mix in cooked quinoa, broth, salt, pepper, cumin, and chili powder, stirring to combine.
- Add drained canned tomatoes and green chilies, reduce heat, and cook until absorbed.
- Stir in 1 cup of cheese and cook until melted.
- (Optional) Preheat broiler, add remaining cheese on top, and broil until bubbly.
- Let cool for 5 minutes, then garnish with cilantro and lime.
Nutrition Facts (estimated)
Servings
5
Calories
331
Total fat
10.1g
Total carbohydrates
47.6g
Total protein
15.4g
Sodium
604mg
Cholesterol
11.5mg
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