This Mexican Quinoa Skillet Dinner recipe is full of fresh, flavorful ingredients. A one skillet meal, ready to eat in about 35 minutes!
Mexican Quinoa Skillet Dinner
Apparently it is Mexican week on the blog! Today’s Mexican Quinoa Skillet Dinner was inspired by the leftovers I had from Tuesday’s Mexican Quinoa Salad. I enjoy meals like this, where I can buy some ingredients and then reuse them in the week for another meal. Less waste, and I guess a bit less creativity on my end – but hey, it works for me and I ended up with two fantastic dishes!
Fresh and flavorful is the name of the game with these veggies, healthy ingredients and protein packed. And you know what else is great? Inviting a good friend to come over for lunch and not having them mind that we must first do a photo shoot! Now that is friend indeed!
When my friend Steph called and asked if I wanted to do lunch, I knew I wanted to get together, but I also knew I needed to make this Mexican quinoa dish before some of my ingredients went south. So when I asked if she wanted to come over here, she happily agreed.
What ingredients are needed
- olive oil
- red pepper
- boneless chicken
- black beans
- canned corn
- diced tomatoes
- green chilies
- taco seasoning
- chili powder
- chicken broth
- queso cheese
- green onions
When she first arrived, I had just started the prep work so she pitched right in so we could get this going (Oh and I also had promised The DIY Guy this for lunch as well). From start to finish, it took about 35 minutes and I was able to remove about a bowl’s worth for John before we started the shoot.
My “studio” is in my daughter’s old bedroom that is on the second floor. So we trooped upstairs and I did a set-up that I thought would work and got started on some pictures. I shoot tethered, so we were able to see right away if the pictures looked good. It was really great having a second set of eyes to see if things worked or need to be tweaked.
We ended up taking pictures for about 30 minutes (which is short for me since I typically spend 45-60 minutes). We both were pretty satisfied and headed back to the kitchen to eat. We were both starved and had second helpings – so I’m thinking I don’t need to make dinner today! Now I’m wondering if I should start inviting other friends over on Fridays and turn it into a series… Any local takers out there??? Will you work for food??? Thanks Steph for being my sous chef and lunch date!
Oh and did I mention this Mexican quinoa skillet is all made (and served) from ONE pan?
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1/4 cup sweet onion, diced
- 1 pound boneless chicken, diced
- 1/4 cup salsa
- 15 oz. can black beans, rinsed and drained
- 11 oz. can corn, drained
- 14.5 oz. can diced tomatoes, undrained
- 4 oz. green chilies, diced
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1 cup quinoa (rinsed and drained)
- 1-2 cups chicken broth
- 1/2 cup Queso cheese crumbled
- S&P to taste
- 2 tablespoons cilantro chopped
- 1/4 cup green onions, sliced
- 1 avocado, diced
- In a large skillet heat the olive oil over medium heat then add the peppers and onions; saute for 5 minutes then push to one side of skillet
- Add the diced chicken and cook/stir until just browned
- Add in the salsa, black beans, corn, diced tomatoes, chilies, quinoa, taco seasoning and chili powder. Mix and then add the broth (start with one cup and add more if mixture gets too dry) and bring to a boil
- Cover the skillet and cook about 20 minutes until quinoa is done.
- Serve in bowls and top with queso, diced avocado, sliced green onions and cilantro
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 81mgSodium: 1294mgCarbohydrates: 38gFiber: 11gSugar: 9gProtein: 34g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.