Here’s a perfect meal for batch cooking that takes barely any effort and is packed with flavor. As is implied by the title, this Southwest-inspired quinoa dish is all made in one pan. This recipe was inspired by this one over at Damn Delicious.
- 1 14.5 oz can fire-roasted diced tomatoes with liquid
- 1 cup corn kernels frozen, canned or roasted
- 1 small onion diced
- 1 bell pepper diced
- 1 jalapeño minced, seeds removed or diced green pepper if you don’t like heat
- 2/3 cup dry quinoa
- 1 can of black beans drained and rinsed
- 1 Tbsp olive oil 1 fat serving
- 1/2 avocado, sliced per serving 1.5 oz per serving
- Juice of 1 lime
- 2 Tbsp chopped fresh cilantro leaves
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 cloves garlic minced
- 1 cup vegetable broth
- A couple of generous spoonfuls of salsa optional
- Heat olive oil in a large skillet over medium high heat.
- Add onion and pepper, and cook for 3-4 minutes, until translucent.
- Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin.
- Bring to a boil; cover, reduce heat to low and simmer until quinoa is cooked through, about 20 minutes. Stir occasionally to keep from sticking.
- If it gets a little dry and the quinoa starts sticking towards the end, add a little broth or water.
- Stir in avocado, lime juice and cilantro. Portion into 4 servings.
- Salt and pepper to taste.
- It might seem like there’s not enough liquid, but there is. It is important to cover this while it’s simmering, because the quinoa gets cooked more by steaming than by boiling.
- If you are batch cooking this and saving it for later, don’t add the avocado until serving time or it will brown.
- To make this dish gluten free, be sure to use certified gluten free quinoa.