Taco Quinoa Skillet

Taco Quinoa Skillet

Anyone else tired? This meal is super easy to make and doesn’t involve too much thinking or prep. Perfect for when I’m tired of meal planning or just tired.

This meal uses pantry ingredients that I usually have on hand, and is super flexible. If you don’t have something, leave it out or substitute something else! I’ve added a few more suggestions down below! 

Recipe (8 servings)

1 lb ground beef (or turkey)
1 small or medium onion
1 cup uncooked quinoa
1 can of corn
1 can of beans (pinto or black beans)
1 can of diced tomatoes (I love the ones with green chilies)
1 package of taco seasoning (I make my own and just use about 2 tablespoons)

Start with the quinoa. Combine 1 cup of quinoa and 1.5 cups water in a saucepan. Bring to a boil, then reduce the heat to a simmer and cover. Simmer for 15 minutes.  

While that is happening, dice your onion. Add the onion and the ground beef to the skillet. After the ground beef is browned and thoroughly cooked, I recommend draining your ground beef (and rinsing it too). Return it to the pan over low heat. Add the taco seasoning and the whole can of tomatoes, stir. Rinse the corn and beans and then add them to the skillet as well. 

Once all the water is absorbed by the quinoa, it is done. You can add the quinoa to the skillet mix it all together, or serve the mixture over the quinoa! We prefer the first way. I recommend serving a side salad with it to get more veggies! 

Topping ideas:
Sour cream/non-fat Greek yogurt, cilantro, salsa, guacamole, avocado, fresh lime juice, diced tomatoes, crushed tortilla chips, shredded cheese. 

Modification Ideas:

  • You could leave the meat out to make this vegetarian. I’d recommend adding a second can of beans.
  • Sometimes I put salsa in it as well to make it more saucy (or to use up the open jars we have in the fridge!)
  • Use rice or cauliflower rice instead of quinoa.
  • This freezes well. We put it in single serve glass containers and it makes it easy to reheat for lunch! 
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