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