You know, some nights just call for something that’s incredibly easy but still feels like a real, satisfying meal, right? That’s exactly where my Easy Spicy Veggie Quinoa Skillet comes in. It’s my go-to when I’m craving bold flavors without spending hours in the kitchen. Seriously, this is a one-pan wonder that’s packed with vibrant veggies and lean protein. I first whipped this up almost by accident when I had a bunch of odds and ends in the fridge and a desperate need for dinner. It turned out so amazing, it’s been a staple ever since. It’s proof that healthy, delicious food doesn’t have to be complicated!

Why You’ll Love This Easy Spicy Veggie Quinoa Skillet

Seriously, why wouldn’t you love this? It’s practically a miracle meal!

Super Speedy: We’re talking minutes from fridge to table. Perfect for those crazy weeknights!
One-Pan Simplicity: Less mess, less stress. Everything cooks in one skillet, meaning minimal cleanup.
Flavor Explosion: Don’t let the simplicity fool you – the spices pack a delicious punch!
Healthy & Hearty: It’s loaded with veggies and quinoa, so you feel full and good about what you’re eating.
So Versatile: You can totally tweak it with whatever veggies you have on hand!

Gather Your Ingredients for the Easy Spicy Veggie Quinoa Skillet

Okay, for this amazing skillet, you’ll want to pull together a few things. Having them ready makes the whole cooking process a breeze. I always try to grab the freshest veggies I can find – it really makes a difference! You’ll need a good glug of olive oil to get things started, one medium onion chopped up, and a couple of cloves of garlic, minced real fine. Then, let’s grab a red and a green bell pepper, both chopped. For the base, we’ll use one cup of rinsed quinoa – make sure you rinse it, trust me on this! Two cups of vegetable broth are next, followed by our flavor powerhouses: one teaspoon of chili powder, half a teaspoon of cumin, and a pinch of cayenne pepper if you’re feeling brave! Finally, toss in a can of black beans (rinsed, please!) and about a cup of corn. Salt and pepper to taste at the end, and some fresh cilantro and lime for serving!

Step-by-Step Guide to Making Your Easy Spicy Veggie Quinoa Skillet

Alright, let’s get this deliciousness cooking! It’s so straightforward, you’ll be amazed. I find that rinsing the quinoa really well beforehand makes sure it doesn’t have that slightly bitter taste some folks complain about – definitely don’t skip that part!

Sautéing the Aromatics and Peppers

First things first, get a big skillet or a nice pot nice and warm over medium heat with a tablespoon of olive oil. Toss in your chopped onion and let it get all soft and lovely for about 5 minutes – you know, just starting to look a little translucent. Then, add in your minced garlic and those chopped bell peppers. Give it another 5 minutes to cook until they’re tender but still have a little bite to them. This is where all that yummy flavor starts to build!

Cooking the Quinoa and Spices

Now, stir in that rinsed quinoa, the vegetable broth, chili powder, cumin, and that optional cayenne pepper if you’re going for extra heat. Give it a good stir to mix everything up. Bring it all to a boil, then – here’s the magic – turn the heat down low, pop a lid on, and let it simmer for about 15 to 20 minutes. You want all that liquid to disappear and the quinoa to be perfectly cooked.

Adding Beans and Corn

Once the quinoa is done and all the liquid is soaked up, it’s time for the final stars of the show! Stir in your rinsed black beans and the corn kernels. Let that bubble away for another 5 minutes, uncovered, just to make sure everything is nice and warm all the way through. It smells amazing at this point, doesn’t it?

Finishing Touches and Serving

Now for the best part – tasting and adjusting! Sprinkle in some salt and pepper to your liking. I like to give it a good stir and taste, then add a bit more if needed. Top it all off with a generous sprinkle of fresh cilantro – it adds such a bright, fresh flavor! Serve it up warm with some zesty lime wedges on the side; a squeeze of lime just brightens everything up perfectly. You could even drizzle a little creamy Cajun sauce or cajun garlic butter sauce over it if you feel fancy!

Tips for the Perfect Easy Spicy Veggie Quinoa Skillet

Over time, I’ve picked up a few tricks that really make this Easy Spicy Veggie Quinoa Skillet sing. First off, don’t be shy with the spices! If you love heat, definitely bump up the cayenne, or even add a pinch of red pepper flakes when you add the other spices. It’s so easy to control the spice level, so taste as you go. Also, rinsing your quinoa is non-negotiable for me; it seriously gets rid of any hint of bitterness and makes it so fluffy. And for extra amazingness, consider stir-frying your veggies for a minute or two longer than I’ve suggested – getting a little char on them adds another layer of flavor. If you’re feeling adventurous, serve it with some air fryer jalapeno poppers on the side!

Ingredient Substitutions and Variations

The beauty of this Easy Spicy Veggie Quinoa Skillet is just how adaptable it is! Don’t have bell peppers? No worries! Toss in some chopped zucchini or broccoli florets instead. Even a handful of spinach wilted in at the end is fantastic. If you want more protein, cooked chicken or shrimp would be amazing additions. For those who like it really spicy, don’t hold back on the cayenne or add some diced jalapeño with the onions. It’s all about making it work for *you*. Think of it like how I love to swap veggies in my colorful vegetable pasta salad – the base is solid, but the possibilities are endless!

Frequently Asked Questions about Easy Spicy Veggie Quinoa Skillet

Got questions about this Easy Spicy Veggie Quinoa Skillet? I’ve got answers! It’s super common to wonder about making it ahead of time, right?

Can I make this ahead of time? Absolutely! This skillet is a meal prep dream. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it gently on the stovetop or in the microwave. I find it’s even tastier the next day!

Is this recipe vegan? Yep, it is! As written, using vegetable broth and no dairy or animal products, this Easy Spicy Veggie Quinoa Skillet is completely vegan. It’s fantastic for feeding a crowd with different dietary needs.

How spicy is it? That really depends on you! The recipe includes a small amount of cayenne pepper for a kick, but it’s totally optional. If you’re nervous about spice, just leave it out. If you love it hot like I do, feel free to add more cayenne or even some red pepper flakes! Taste it before serving and adjust to your preference.

What can I serve with it? This skillet is really a complete meal on its own, packed with grains, veggies, and protein! But if you want to make it a bit more special, I love serving it with a dollop of plain Greek yogurt or sour cream (or a vegan alternative!), or some extra fresh salsa. A side of avocado slices is also divine!

Nutritional Information (Estimated)

Just a heads-up, the nutritional info below is an estimate, okay? It can really change depending on the exact brands you use and how much you serve yourself. But for roughly one generous serving of this Easy Spicy Veggie Quinoa Skillet, you’re looking at about 350 calories, around 8g of fat, a solid 15g of protein, and about 60g of carbs, with a fantastic 12g of fiber. Pretty great for a quick meal, right?

Easy Spicy Veggie Quinoa Skillet

Author: memorecipes.com
Total Time: 40 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and flavorful one-pan meal packed with vegetables and protein.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Heat olive oil in a large skillet or pot over medium heat.
Add onion and cook until softened, about 5 minutes.
Add garlic and bell peppers and cook for another 5 minutes until tender-crisp.
Stir in the rinsed quinoa, vegetable broth, chili powder, cumin, and cayenne pepper (if using).
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and liquid is absorbed.
Stir in the black beans and corn and cook for 5 minutes more, until heated through.
Season with salt and pepper to taste.
Garnish with fresh cilantro and serve with lime wedges.

Notes

For extra spice, add more cayenne pepper or a pinch of red pepper flakes.
You can substitute other vegetables like zucchini, broccoli, or spinach.
This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.

Prep Time: 15 min
Cook Time: 25 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 skillet serving
Calories: 350
Sugar: 8g
Sodium: 400mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg

Keywords: quinoa, skillet, vegetarian, spicy, easy, quick, one-pan, healthy, dinner, black beans, corn, bell peppers