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+ servings

Easy Quinoa and Bean Skillet

Easiest one skillet meal with quinoa, pinto beans and vegetables
4 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, buddha bowl, dinner, lunch, Main Course, Side Dish
Cuisine American, california, fusion, Tex-Mex, vegan
Servings 2
Calories 563 kcal


  • skillet


  • 1 tsp olive oil
  • 15 oz can pinto beans rinsed and drained
  • 1 cups quinoa cooked and chilled
  • 1 yellow squash diced
  • 1 cup Brussels sprouts halved
  • 1 avocado halved and sliced
  • ½ red bell pepper diced
  • 2 green onions diced
  • ½ cup corn frozen
  • ½ lime cut in wedges
  • ¼ tsp salt
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ red onion diced


  • Heat non-stick skillet over medium heat with oil. Add Brussels, squash, red onion and bell pepper, season with salt, smoked paprika and garlic powder and cook for 7 minutes stirring occasionally
  • Add pinto beans, quinoa and ¼ cup water, do not stir and cover the pan and cook for 3 minutes
  • Open cover, stir and then cook for an additional 2 minutes to assure that all is hot and veggies are fork tender
  • Garnish with green onion, avocado and a squeeze of lime.


Calories: 563kcalCarbohydrates: 82gProtein: 21gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 892mgPotassium: 1899mgFiber: 25gSugar: 11gVitamin A: 2086IUVitamin C: 114mgCalcium: 183mgIron: 7mg
Keyword beans, comfortfood, Easy, glutenfree, hearty, one skillet
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