One Skillet Southwestern Quinoa

One Skillet Southwestern Quinoa

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner, One Skillet, 30 minutes
  • Cuisine: Southwestern


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
  • 110oz 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
  • Garnish:
  • Fresh cilantro
  • Avocado
  • Cheese
  • Lime juice
  • Fresh jalapeño


  1. 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.
  2. 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.
  3. Remove from the heat and serve warm.
  4. Garnish with cilantro, cheese, avocado, lime juice, fresh jalapeños or garnish of you choice.

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