Mexican Quinoa Skillet

Mexican Quinoa Skillet

When I found the nutritional power of quinoa some years ago I went on a quinoa frenzy. The kids really like it and the possibilities were endless. Quinoa with baked beans, quinoa salads, and quinoa patties were among some of our family favorites.  But one fine day the quinoa magic was gone. “Mom can we just have rice instead?” I was devastated but determined to make them fall in love with it all over again.

And so it happened tonight.

This was a total spontaneous quick fix and a great side dish for our roasted pork loin.

Here is how I brought the quinoa magic back.

I cooked 1 cup of quinoa with some salt, granulated garlic and cumin. While the quinoa was cooking I sautéed one small shallot in some extra virgin olive oil on a skillet.

Sauteed Shallots

I added approximately 3 cups of raw chopped kale.

Chopped Kale

Next, I added approximately 1 cup of organic black beans from a can (rinsed),1 cup of organic frozen corn (rinsed in hot water), salt and pepper.

Black Beans and Corn

I turned the heat off and added the cooked quinoa plus 1 cup of medium heat salsa from a jar. I mixed it well and finished by patting it into an even shape carving a little bit deeper in the center for the eggs.


I spread some more salsa over the top, sprinkled some Mexican style shredded cheese and cracked two eggs in the middle (one of the yolks didn’t make it. As you see this is the real deal and I was too hungry to care.)

Eggs over quinoa

It baked at 400F until the egg looked cooked then I broiled for just a couple of minutes to get the cheese crispy. I garnished it with chopped green onions and cilantro.

Mexican Quinoa Skillet


 Sprouts: Organic curly kale for 98c each this week

Frozen Corn and all frozen brands 20% off ends 03/26

Ralphs: Dozen large eggs grade AA  $1.99

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