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Southwest Quinoa Skillet

Quinoa, black beans, corn and zesty tomatoes come together to make this flavorful vegetarian southwest quinoa skillet.

Southwest Quinoa Skillet

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Servings
4
Prep Time
15
Cook Time
20

Recipe Notes

INGREDIENTS:

  • • 1 tablespoon extra virgin olive oil
    • 1/2 cup chopped onion
    • 1 cup corn kernels (fresh or frozen)
    • 1 tablespoon chopped garlic
    • 1 cup white quinoa, uncooked
    • 1 can (10 oz each) Diced Tomatoes & Green Chilies, undrained
    • 1 cup water
    • 1 can (15 oz each) Whole Black Beans, drained, rinsed
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon Mexican oregano
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 2 tablespoons lime juice
    • 1/2 large avocado, pitted, peeled, diced
    • 2 tablespoons chopped fresh cilantro

DIRECTIONS:

STEP ONE
Heat olive oil in a large skillet over medium heat. Add onion and corn; cook until onion is soft and corn is lightly browned, about 5 to 7 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.

STEP TWO
Stir in quinoa, undrained tomatoes, water, beans, chili powder, cumin, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 20 minutes or until quinoa is cooked through.

STEP THREE
Stir in lime juice and serve with avocado and cilantro.

338 calories, 51g Carbs, 12g protein

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