1 Pot-Quinoa & Black Bean Skillet

1 Pot-Quinoa & Black Bean Skillet

It’s one of those crazy busy nights. We all have them, I have lots of them. So when I’m able to make a pretty simple and quick dinner which only takes a few steps to do then letting it simmer and do it’s magic makes me happy. It makes my nights much more relaxing knowing that dinner isn’t going to be a chaotic mess.

This skillet is so simple you just cook the shallots and garlic, toss in the rest of the ingredients and let it simmer about 40 minutes and you got yourself dinner and even maybe a couple more dinners throughout the week. Give it a try. Nothing to lose, just an extra hour of bath time or reading time for mama {or daddy}.


To begin, add olive oil in a large skillet over medium heat. Once it’s hot add in the minced shallots and garlic. Let that cook about 2 minutes, until fragrant.

Next, add in the dry quinoa, vegetable stock, black beans, frozen corn, green bell peppers and chickpeas.

Then, add the chili powder, onion and garlic powder and cumin. Then season with salt and pepper, to taste.

Bring everything to a boil; then cover, reduce heat to low and simmer until quinoa is cooked through, about 40 minutes.

Add in lime juice. Stir in diced avocado, and fresh cilantro. Then serve immediately.


Print Recipe
1 Pot- Quinoa & Black Bean Skillet
The best and most satisfying one pot quinoa and black bean skillet for those busy weeknights.
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. To begin, add olive oil in a large skillet over medium heat. Once it’s hot add in the minced shallots and garlic. Let that cook about 2 minutes, until fragrant.
  2. Next, add in the dry quinoa, vegetable stock, black beans, frozen corn, green bell peppers, and chickpeas.
  3. Then, add the chili powder, onion and garlic powder and cumin. Then season with salt and pepper, to taste.
  4. Bring everything to a boil; then cover, reduce heat to low and simmer until quinoa is cooked through, about 40 minutes. Add in lime juice.
  5. Stir in diced avocado, and fresh cilantro. Then serve immediately.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Share this Recipe

Related Posts

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Another favorite cuisine of mine is Greek and Mediterranean but then again I’d probably say that about Japanese, Indian and Mexican foods as well. I just happen to love food. There are three core elements of the Mediterranean cuisine such as the grape, olive, and wheat, […]

Vegan Jackfruit “Crab” Cakes

Vegan Jackfruit “Crab” Cakes

If you’re looking for the a unique and cruelty-free Vegan option for a crab cake, this is the recipe you need to try. Some people get intimidated by jackfruit. They hear “fruit” at the end and expect it to be something sweet and juicy but […]