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Quinoa with cherry tomatoes, roasted squash and thyme in a white skillet, one of these easy quinoa recipes
Chef Emma

One-Pan Black Bean and Corn Quinoa Skillet

Quinoa simmered in one pan with fire-roasted tomatoes, black beans, corn and spices, then topped with melted Monterey Jack, avocado and cilantro.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder plus 1/2 tsp smoked paprika
  • 1 cup quinoa 170 g, rinsed
  • 1 can fire-roasted diced tomatoes 14.5 oz / 411 g, with juice
  • 1 cup vegetable broth 240 ml
  • 1 can black beans 15 oz / 425 g, drained and rinsed
  • 1 cup frozen corn
  • 1 cup shredded Monterey Jack 113 g
  • avocado, cilantro and lime to serve; salt to taste

Equipment

  • Large deep skillet with a lid
  • Fine-mesh strainer

Method
 

  1. Heat the oil in a large deep skillet over medium heat and cook the onion 4 to 5 minutes.
  2. Add the garlic, cumin, chili powder and smoked paprika and cook 30 seconds.
  3. Stir in the quinoa, tomatoes with their juice, broth, beans and corn, and bring to a boil.
  4. Cover, lower the heat and simmer 18 to 20 minutes, until the quinoa is tender and the liquid is absorbed.
  5. Taste for salt, sprinkle with the cheese, cover for 2 minutes to melt, and top with avocado, cilantro and lime.

Notes

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving, with cheese, from USDA FoodData Central values.