Updated: Apr 16
Sharing is caring, and if you're looking for easy ways to eat healthier, this one-pan recipe is for you (via Kelli McGrane, RD):
Ready in less than 30 minutes!
Easy to adjust ingredients based on what you have on hand
Leftovers taste even better
Looks like a great recipe for traveling. Simply portion it out into mason jars or disposable deli containers and bring it with you on your next car trip or plane ride. While you don’t want to leave it out indefinitely, it’s safe to put it in your purse or backpack for a few hours.
One-Pan Quinoa Mexican Skillet
1 tablespoon avocado or olive oil
2 cloves garlic, minced
1 jalapeno, diced (option: remove seeds for less heat)
1 cup quinoa, rinsed
1 ¼ cup low sodium vegetable broth
1 15-ounce can no-added salt black or pinto beans, drained and rinsed
1 zucchini, diced
1 red bell pepper, diced
1 pint grape tomatoes, halved
1 ½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
1 avocado, pitted, peeled, and diced
1-2 limes, quartered
Optional: ½ cup crumbled cotija cheese
Start by washing, chopping, and dicing all the vegetables (except for the avocado). Rinse quinoa in a fine-mesh sieve, and then drain and rinse the beans.
Heat oil over medium heat in a large skillet.
Once the oil is shimmering, add garlic and jalapeño. Cook until fragrant, about 30-60 seconds, stirring frequently.
Add in spices and cook until fragrant, about 30 seconds, then add in the chopped zucchini, pepper, halved tomatoes, and beans. Give a good stir and then add in quinoa.
Finally, pour in broth and stir to combine. Increase heat to high and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 20 minutes or until quinoa is light and fluffy.
While the quinoa mix is cooking, dice avocado, quarter lime(s), and crumble cheese.
Once cooked, divide the mixture between two bowls and top with avocado, lime juice, and cheese (if using). Enjoy!