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Mexican Quinoa Skillet Dinner recipe vegan and gluten free

Mexican Quinoa Skillet Dinner

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5 from 4 reviews


With peppers, quinoa, and a little spice, this Mexican Quinoa Skillet Dinner is super easy to prepare and makes a great vegan and gluten-free meal!


  • 1 tablespoon avocado oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeño pepper, diced*
  • 1 cup dry quinoa, rinsed well**
  • 2 cups vegetable broth
  • 2 tablespoons taco seasoning***
  • 1/4 teaspoon salt
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, sliced
  • lime wedges, for serving


  1. In a large skillet, heat the oil over medium heat. Add the onion and sauté until just softened, about 3 minutes.
  2. Add the bell peppers and jalapeño peppers and sauté until softened, another 5 minutes.
  3. Add the quinoa, vegetable broth, taco seasoning, and salt and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed and the quinoa is cooked, about 15 minutes.
  4. Stir in the cooked black beans and cilantro.
  5. Top each serving with avocado slices and serve with a lime wedge. Enjoy!


*Omit jalapeño if you don’t want any spice. For mildly spicy, remove most or all of the seeds. Leave more seeds for more heat.

**Rinse the quinoa until the water runs clear to avoid any bitterness.

***I prefer this homemade taco seasoning, but you can use any taco seasoning you prefer.

  • Prep Time: 7 minutes
  • Cook Time: 23 minutes
  • Category: recipes
  • Method: stovetop
  • Cuisine: Mexican


  • Calories: 391
  • Sugar: 6.3 grams
  • Fat: 11.6 grams
  • Saturated Fat: 1.5 grams
  • Carbohydrates: 58.9 grams
  • Fiber: 15.5 grams
  • Protein: 14.4 grams