Mexican Quinoa Veggie Skillet

This is a Mexican-inspired dish with a healthy twist! It’s high in plant-based protein and rich in antioxidants! Let me start by saying my husband finished off this skillet meal in one sitting! SO if you’re hesitant to give this dish a try, I dare you because you won’t be disappointed.

What I Love About This Dish

First off, I’m a busy mama of 2 little ones so time is of the essence. Ain’t nobody got time for elaborate meals that take all day. With that said, this meal was ready in less than 30 minutes!

I also love that it’s packed with plant-based protein from amazing ingredients like quinoa and black beans. I cup of cooked quinoa has about 8 g of protein and 1/2 cup of black beans has about 7.5 g of protein.

Even if you’re a meat eater, it’s super refreshing to have meatless meals once or twice a week. Plant-based meals have been shown to promote weight loss, boost immunity, lower and maintain stable blood sugars and reduce the risk for heart disease.

It’s the perfect combo of protein, healthy fats, and fiber-rich veggies to keep blood sugars stable and keep me satisfied for hours.

Lastly, I love me some Mexican food! Going out for Mexican means I’ll seriously be tempted by all the chips, queso dip, cheesy-laden enchiladas and sopaipillas… can anyone else out there relate? This Mexican Quinoa Veggie Skillet gives me all the feels of enjoying a night out savoring Mexican flavors, but with a healthy spin! Win-win for all!

How to Enjoy It

This dish is served well as a main entree or as a side dish so it’s super versatile. I like to add tons of fresh veggies to the top – the more the better (so pile those toppings on!) Some veggies that would make great additions are bell peppers, red onion and spinach.

Remember, all toppings are optional and can be modified to your liking. (SO if you’re not into greek yogurt, no worries, opt for the sour cream.)

If you would like to add meat, it would pair delightfully with shredded chicken, ground turkey or lean ground beef.