Quinoa Taco Skillet
This Quinoa Taco Skillet combines all of your favorite taco flavors in one pan! The fluffy quinoa, hearty beans, and melty cheesy make this dish an irresistible weeknight meal.
You know I’m a huge fan of easy meals, and this one is no exception! It’s a great way to use the items you probably already have in your pantry. You can customize this as much as you like with toppings like avocado or jalapeno, but this dish has plenty of flavor on its own!
What is Quinoa?
Quinoa is technically a seed although it cooks like a grain. This means it’s naturally gluten-free! It comes in different varieties although they all taste pretty similar. You’ll see quinoa in a beige color, red quinoa, and tri-color quinoa which is really just a blend of different varieties. Check out this post for everything you need to know about quinoa!
- You can use black beans or pinto beans. I’ve made it both ways, and it’s delicious!
- Feel free to use red quinoa, white quinoa, or a tri-color blend. The color doesn’t make a difference.
- I like the flavor of red onion in this dish, but you can use yellow or white onions if you prefer.
Tips for the Perfect Quinoa Taco Skillet
- Cooking the quinoa in vegetable broth infuses it with flavor. I prefer a “not-chicken” style broth, which tastes like chicken broth but is completely vegetarian. You can also use low-sodium broth if desired.
- You can add jarred salsa or fresh pico de gallo on top. You can also use canned, diced tomatoes with green chilis if you like things spicy.
- I like to use a block of cheddar cheese and shred it just before I’m ready to use it. Pre-shredded cheddar doesn’t melt quite as quickly, but you can use whatever you have on hand.
How to Speed Up the Recipe
To speed up the cooking process, you could cook the quinoa separately. I like cooking quinoa in a rice cooker for perfectly fluffy quinoa every time! That allows you to cook the onions and spices while the quinoa simmers, but either way, you do it, it’s pretty quick and easy!Print
This quinoa taco skillet is loaded with beans, vegetables, and plenty of spices. It’s a light and healthy dish, perfect for an easy weeknight meal!
- 1 teaspoon olive oil
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 15oz can Del Monte Sweet Corn
- 1 15oz can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 cup tomato salsa
- Cilantro, avocado, jalapeno (optional)
- In a large skillet, heat the olive oil over medium heat for 30 seconds.
- Add the onion and cook for 4-5 minutes on medium heat, stirring frequently. If the pan becomes dry, add a splash of water to prevent the onions from sticking.
- Add the garlic, cumin, and chili powder and continue to cook for 1 minute.
- Add the tomato paste and stir to combine. Continue to cook for 2 minutes.
- Remove the onion mixture from the pan and set aside.
- Add the quinoa and broth to the pan and bring to a boil.
- Cover with a lid and cook according to package directions, about 10-15 minutes, or until the broth is absorbed and the quinoa is fluffy.
- Stir in the onion mixture, corn, beans, and cheese.
- Continue to cook over medium heat until warmed through. Feel free to add additional cheese on top, if you like.
- Top with salsa and add any additional toppings you like!
For this recipe, you’ll need a skillet with a lid. If you don’t have one, feel free to boil the quinoa separately in a lidded pot, then add it to the pan once it’s cooked.
Keywords: Quinoa Taco Skillet
Feel free to add avocado, salsa, jalapenos, or sour cream on top. Alex and I ate ours with a few tortilla chips, and we both agreed this one was a winner!