Name: Mexican Skillet Quinoa
Prep time: 10 min
Total time: 30 min
Ingredients: 1 (4 ounce) sweet potato, cut into 1/3-inch pieces (about 1 cup); 0.5 cup water; 1 tablespoon olive oil; 1 cup chopped yellow onion (from 1 medium onion); 1 tablespoon minced garlic (about 3 garlic cloves); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon chili powder; 0.5 teaspoon dried oregano; 1 (15 ounce) can no-salt-added black beans, drained and rinsed; 1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained; 1.25 cups vegetable broth; 1 cup frozen corn; 1 cup uncooked quinoa; 1 teaspoon kosher salt; 0.5 cup fresh cilantro leaves; 0.5 cup light sour cream

Mexican Skillet Quinoa

4.2

(5)

4 Reviews

Spice-laced quinoa, beans and sweet potato give this one-pan vegetarian meal its substantial and hearty feel. While the dish is simmering, put together a crisp side salad or simply chop up some avocado for an easy and complete 30-minute meal.

Julia Levy

Updated on March 10, 2020

Prep Time:

10 mins

Additional Time:

20 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Vegetarian

Jump to Nutrition Facts

Ingredients

1 (4 ounce) sweet potato, cut into 1/3-inch pieces (about 1 cup)
½ cup water
1 tablespoon olive oil
1 cup chopped yellow onion (from 1 medium onion)
1 tablespoon minced garlic (about 3 garlic cloves)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon dried oregano
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained
1 ¼ cups vegetable broth
1 cup frozen corn
1 cup uncooked quinoa
1 teaspoon kosher salt
½ cup fresh cilantro leaves
½ cup light sour cream

Directions

Combine sweet potato and water in a large skillet; bring to a boil over high and cook, stirring occasionally, until sweet potato is mostly tender and water is completely evaporated, about 3 minutes.
Reduce heat to medium-high and add oil and onion; cook, stirring often, until onion is softened, about 3 more minutes. Add garlic, cumin, coriander, chili powder and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add beans, tomatoes, broth, corn, quinoa and salt, and stir to combine. Bring to a boil. Reduce heat to medium; cover and cook until quinoa is tender and liquid has been completely absorbed, about 20 minutes. Remove from heat; uncover and top with cilantro and sour cream.

Nutrition Facts (per serving)

421	Calories
11g	Fat
65g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 1/2 cups
Calories 421
% Daily Value *
Total Carbohydrate 65g	24%
Dietary Fiber 11g	39%
Total Sugars 9g
Protein 16g	32%
Total Fat 11g	14%
Saturated Fat 3g	15%
Sodium 739mg	32%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.