One Skillet Southwestern Quinoa has the flavors of the Southwest mixed with sautéed vegetables and quinoa to create a quick and easy meal that cooks in one skillet.
- 1 Tablespoon olive oil
- 1 Jalapeño, seeds removed, chopped
- 1/2 red pepper, chopped
- 1/2 sweet onion, chopped
- 1–10oz can of Rotel (you can sub a 15oz can of diced tomatoes and a small 4oz-can of diced green chilies, even though it is a bit more oz it still works great)
- 1 cup quinoa (red or your choice)
- 1 cup vegetable broth (or chicken broth), low sodium
- 1 cup corn
- 1 15 oz can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro
- Lime juice
- Fresh jalapeño
- In a large skillet heat the olive oil over medium high heat. Sauté the jalapeño, onion and red pepper until soft, about 3-4 minutes.
- Add the Rotel, quinoa, vegetable broth, corn, black beans and spices to the skillet. Bring the quinoa mixture to a boil. Reduce the heat to a simmer and cover. Simmer for 25-30 minutes, or until the liquid is absorbed into the quinoa.
- Remove from the heat and serve warm.
- Garnish with cilantro, cheese, avocado, lime juice, fresh jalapeños or garnish of you choice.