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Quinoa Taco Skillet

  • Author: Liz Thomson
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

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Ingredients

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 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
  • Salsa and/or cilantro for serving (optional)

Instructions

  1. In a large skillet, heat the olive oil over medium heat for 30 seconds.
  2. Add the garlic and cook on medium heat for 2 minutes, stirring so it doesn’t burn.
  3. Add the onion, cumin, and chili powder and continue to cook for 4-5 minutes or until the onion has started to soften.
  4. Add the tomato paste and continue to cook for 2 minutes.
  5. Remove the onion mixture from the pan and set aside.
  6. Add the quinoa and broth to the pan and bring to a boil.
  7. Cover with a lid and cook according to package directions, about 10-12 minutes or until the broth is absorbed.
  8. Stir in the onion mixture, corn, beans, and cheese.
  9. Continue to cook over medium heat until warmed through. Feel free to add additional cheese on top, if you like.
  10. Sprinkle with salsa or cilantro, if desired.


Notes

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