Quinoa & Beef Mexican Skillet

Posted on January 29, 2012


Omg – I have to share this recipe I found online and then adapted to my personal preferences. It is delicious and a perfect staple for a weekly meal plan whether you are eating clean, following a gluten free diet, doing a detox or cleanse, or just looking for healthier meal ideas. For those of you who swear by organic, you can make organic substitutions where necessary. Our household is slowly making the switch to organic where it doesn’t cost way too much (we have now added organic milk, organic ground turkey, organic cucumber, and organic bananas to our grocery list).  Okay so here comes the recipe and I will make some serving suggestions at the bottom of the post!

Quinoa & Beef Mexcian Skillet


1 cup quinoa (well rinsed with water using a small sieve)

1 – 1/2 cup water

1 lb of ground beef (or ground turkey or pork or vegetarian substitute if necessary)

1 14oz can diced tomatoes with juice (no sugar added – check the label)

*I bought a 28 oz can and put half in a container to use next week

1tsp cumin

1 Tbsp chili powder (I only put 1 tsp – adjust to your own preferences)

1 whole dried chopped chili

1/2 cup chopped onion (if you prefer – I left this out)


1. Chop dried chili and set aside.

3. Brown meat and onion in a deep frying pan, if added, then drain excess liquid.

4. While browning meat, rinse quinoa and set aside

5. Add tomatoes, chopped chili, water, quinoa, and spices to the pan.

6. Cook on medium high (light boil) until liquid has evaporated and quinoa looks opaque. Stir occasionally.

Serving Ideas

~ Serve as a main with a side of cooked corn (canned, frozen, or on the cob) and sliced tomatoes

~ Serve as a warm salad topper on freshly chopped romaine and spinach greens (add ff sour cream to cut the spiciness)

~ My husband used the skillet mixture as a taco filling in a hard shell taco (he added salsa, cheese, and ff sour cream to his)

~ Serve as a healthier alternative to “sloppy joes” – Serve as the filling on whole grain buns with lettuce and tomatoes

~ Serve leftovers for breakfast with over medium pan fried eggs (try using olive oil to fry your eggs instead of butter or margarine) and sliced tomatoes

If you try this and/or make any alterations or have any suggestions please comment – I would love to try your creations!!