This delicious and easy Southwest Chick’n and Quinoa Skillet is a one-pan meal that’s perfect for weeknights and meal-prep! Protein-packed seasoned soy curls, fluffy quinoa, sweet corn, hearty black beans, and creamy avocado come together for a recipe that’s not only bursting with flavor, but also nutritious! A win-win!

Southwest Chick’n and Quinoa Skillet: A Flavorful One-Pan Meal!

If you’re looking for a hearty, protein-packed meal that’s easy to make and bursting with bold flavors, this Southwest Chick’n and Quinoa Skillet is for you! Featuring seasoned soy curls, fluffy quinoa, black beans, corn, and creamy avocado, this dish is perfect for busy weeknights and meal prep. Everything comes together in just one skillet, making cleanup a breeze! Let’s dive into this delicious, satisfying dish!

Why You’ll Love This Southwest Chick’n and Quinoa Skillet:

✔ One-Pan Wonder: Minimal dishes make cleanup a breeze!
✔ Protein-Packed and Nutritious: Soy curls, quinoa, beans, and veggies create a balanced, high-protein meal!
✔ Great for Meal Prep: Great as leftovers and reheats beautifully!
✔ Accessible and Affordable: Uses many pantry staples and common grocery store items that are generally affordable and shelf stable.
✔ Customizable: Adjust the spice level and toppings to suit your taste.

How to Make Southwest Chick’n and Quinoa Skillet

1. Make the Seasoning Mix:

In a small bowl, mix together the chili powder, salt, sugar, garlic powder, onion powder, cumin, and cayenne pepper. Set aside.

2. Prepare and Cook the Soy Curls:

Soak the soy curls in hot water for 8 to 10 minutes. Drain and squeeze out excess water through a fine-mesh sieve or cheesecloth.

Next, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the soy curls and poultry seasoning. Cook, stirring occasionally, until slightly crispy on the edges, about 8 to 10 minutes. Remove from the skillet and set aside.

3. Aromatics, Quinoa and Veggies:

In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the red onion, bell pepper, poblano pepper, jalapeño, and garlic. Sauté until onions are translucent and garlic is fragrant, about 3 to 5 minutes.

Stir in the uncooked quinoa, fire-roasted tomatoes (with juice), black beans, corn, and cilantro. Mix well.

Then, pour in the vegetable broth, seasoning mix, tomato sauce, and lime juice. Stir to combine. Increase the heat to high and bring to a boil. Reduce heat to low, cover, and let it simmer for 20 to 25 minutes until the quinoa is fully cooked.

4. Simmer:

Pour in the vegetable broth, seasoning mix, tomato sauce, and lime juice. Stir to combine. Increase the heat to high and bring to a boil. Reduce heat to low, cover, and let it simmer for 20 to 25 minutes until the quinoa is fully cooked, stirring occasionally.

5. Add the Cheese and Enjoy!

Once the quinoa is cooked through, remove from lid and fluff the quinoa with a fork. Sprinkle vegan cheddar shreds over the skillet, cover, and let the residual heat melt the cheese for about 5 minutes.

Garnish with fresh cilantro and serve warm with sliced avocado and your favorite hot sauce. Enjoy!

Tips and FAQs

• Crispier Soy Curls: For extra crispy soy curls, cook them a little longer until golden brown. Additionally, you can air-fry the soy curls. To do so, prepare them according to the directions, but instead of pan-frying them, toss the seasoned soy curls in a bit of oil and air-fry them at 400°F for 8 to 10 minutes, shaking the basket every so often, until the soy curls are crisped around the edges,
• Make It Spicier: Add more jalapeño or a dash of hot sauce while cooking.
• Brown Rice Option: Swap quinoa for brown rice and increase the cooking time by 10 to 15 minutes.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Can I use brown rice instead of quinoa?

Yes! But brown rice takes longer to cook. Use 1¾ cups of vegetable broth and increase the simmering time to 35–40 minutes.

Is this recipe freezer-friendly?

Absolutely! Let it cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat on the stove with a splash of broth or in the microwave.

What are other ways to enjoy this Southwest Chick’n and Quinoa Skillet?

• As a Burrito Filling: Wrap in a large tortilla with lettuce and guacamole.
• Southwest Bowl: Serve over mixed greens with extra avocado.
• Stuffed Peppers: Bake inside halved bell peppers for 20 minutes at 375°F.
• Breakfast Scramble: Mix leftovers with tofu scramble for a hearty breakfast.

This Southwest Chick’n and Quinoa Skillet is a One-Pan Meal You’ll Keep Coming Back To!

This Southwest Chick’n and Quinoa Skillet is a game-changer for busy weeknights. Packed with protein, flavor, and wholesome ingredients, it’s a meal you’ll want to make on repeat. Whether you enjoy it fresh or as leftovers, this dish is guaranteed to satisfy!

If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Southwest Chick’n and Quinoa Skillet

This delicious and easy Southwest Chick’n and Rice Skillet is a one-pan meal that’s perfect for weeknights and meal-prep! Protein-packed seasoned soy curls, fluffy rice, sweet corn, hearty black beans, and creamy avocado come together for a recipe that’s not only bursting with flavor, but also nutritious! A win-win!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep, Vegan

Cuisine American, Mexican-Inspired

Servings 6

Ingredients

  

1x2x3x

Southwest-Style Seasoning Mix:

• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper

Ingredients:

• 4 ounces dehydrated soy curls (about 2 cups)
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon poultry seasoning
• 1 cup diced red onion (about 1 small onion)
• 1 cup diced red bell peppers (about 1 pepper)
• ¾ cup diced poblano peppers (about 1 pepper)
• 1/3 cup deseeded, deveined, and minced jalapeño pepper (about 1 large jalapeño)
• 6 cloves fresh minced garlic
• 1 cup uncooked quinoa, rinsed
• 1 14.5-ounce can fire-roasted tomatoes, with juice
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can corn, drained and rinsed
• ½ cup fresh chopped cilantro, plus more for garnish
• 1 ½ cups vegetable broth
• ½ cup tomato sauce
• ¼ cup fresh lime juice (about 2 limes)
• 1 cup vegan cheddar shreds

For Serving:

• Thinly sliced avocado
• Hot sauce of choice

Instructions

 

• To make the seasoning mix, combine all the ingredients in a small bowl and set aside.
• Soak the soy curls in hot water for 8 to 10 minutes.
• After the soy curls have soaked, drain and squeeze out the excess water through a fine-mesh sieve or cheesecloth.
• Next, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
• Once the oil is hot, add the soy curls and poultry seasoning and cook, stirring occasionally, until the soy curls start to crisp on the edges, 8 to 10 minutes.
• Transfer the soy curls to a plate and set aside.
• In the same skillet, heat the remaining tablespoon of oil over medium heat.
• Once the oil is hot, add the onions, peppers, and cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes.
• Add the garlic and sauté another 1 to 2 minutes.
• Next, pour in the quinoa, diced tomatoes with their juice, beans, corn, and cilantro, and mix well.
• Pour in the broth, seasoning mix, tomato sauce, and lime juice and stir gently.
• Increase the heat to high and bring the mixture to a boil.
• Once at a simmer, reduce the heat to low, cover, and simmer until the quinoa has absorbed all the liquid, 20 to 25 minutes, stirring occasionally.
• Stir in the reserved soy curls until combined
• Remove the lid and fluff the quinoa with a fork.
• Sprinkle the cheddar shreds evenly over the mixture, cover, and let the residual heat melt the cheese, about 5 minutes.
• Garnish with cilantro and serve warm with avocado wedges and your favorite hot sauce. Enjoy!

Video

Keyword easy vegan dinner, gluten-free vegan skillet, high-protein vegan dinner, one-pan vegan meal, plant-based skillet meal, southwest chicken and rice skillet, vegan chicken and rice recipe, vegan meal prep ideas, vegan southwest skillety

Tried this recipe?Let us know how it was!