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quinoa taco skillet

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
  • Diet: Vegetarian


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)


  1. In a large skillet, heat the olive oil over medium heat for 30 seconds.
  2. 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.
  3. Add the garlic, cumin, and chili powder and continue to cook for 1 minute.
  4. Add the tomato paste and stir to combine. 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 10-15 minutes, or until the broth is absorbed and the quinoa is fluffy.
  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. 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