An easy and healthy meatless quinoa dish made all in one pan with your favorite Mexican flavors.
I don’t know about you guys but once the weather starts warming up, I don’t really want to spend as much time in the kitchen since we would rather be outside or last week when we were busy prepping for my little man’s 4th birthday. That’s when our slow cooker comes to the rescue or if I haven’t had time to prep in the morning, one pan or skillet meals.
I am always trying to come up with ways to get my family to enjoy quinoa as much as I do and since they enjoyed this Quinoa, Sweet Potato and Corn Casserole I made in the slow cooker, I decided to make an updated version on the stove top.
This dish has everything you need for a meal all in one pan. It’s healthy and nutritious and is packed with lots of flavors with the fun Mexican twist.
My favorite part is how unbelievably easy this is to make. You just throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, which allows all the flavors soak in.
It’s also simple to customize with your favorite veggies and protein. I made this version with corn, bell peppers, zucchini, tomatoes and black beans. I kept this a meatless dish but you can totally brown some ground meat in the pan first if you want.
My family enjoyed this version just as much as the one made in the slow cooker! It makes great leftovers too as a salad or a side and you can’t beat how much time you’ll save with having less dishes to wash. Or just grab a spoon and enjoy this dish straight from the pan!
And with Cinco de Mayo coming up, this would make an excellent healthy meal option too!
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