Mexican Skillet Quinoa

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Mexican Skillet Quinoa
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.
active:
10 mins
total:
30 mins
Servings:
4
Mexican Skillet Quinoa

Ingredients

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.

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  • 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

Serving Size:
about 1 1/2 cups
Per Serving:
421 calories; protein 16g; carbohydrates 65g; dietary fiber 11g; sugars 9g; fat 11g; saturated fat 3g; niacin equivalents 4.6mg; vitamin b6 0.6mg; sodium 739mg; calories from fat 99kcal.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 08/09/2022
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