Serves 4
35 min
One Skillet Southwestern Quinoa
Recipe GLPR03710217f735db
A vibrant and healthy one-skillet meal featuring fluffy quinoa cooked with black beans, roasted tomatoes and green chilies, corn, and sautéed vegetables. Finished with fresh toppings like avocado, cilantro, cheese, and jalapeños for a complete southwestern-inspired dish.
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Ingredients
1 tablespoon olive oil
1 jalapeño, seeds removed and chopped
1/2 sweet onion, chopped
1/2 red bell pepper, chopped
1 cup uncooked quinoa
1 cup vegetable broth, low sodium
1 (10 oz) can Rotel (diced tomatoes with green chilies)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
1 ripe avocado, sliced
1/2 cup shredded cheddar or Mexican-blend cheese
Fresh cilantro for garnish
1 fresh jalapeño, thinly sliced (optional)
Fresh lime juice for serving
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the chopped jalapeño, sweet onion, and red bell pepper. Sauté until the vegetables are softened and beginning to brown, about 3-4 minutes, stirring occasionally.
Stir in the uncooked quinoa, coating it with the oil and vegetables. Toast for 1 minute, then add the vegetable broth, Rotel with its liquid, black beans, corn, chili powder, and cumin. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the quinoa is cooked through and the liquid is fully absorbed.
Remove from heat and season with salt and black pepper to taste. Let stand covered for 2-3 minutes.
Divide the quinoa mixture among serving bowls or plates. Top with sliced avocado, shredded cheese, fresh cilantro, thinly sliced fresh jalapeño, and a squeeze of fresh lime juice. Serve warm.
