This flavorful one pan southwest quinoa is a perfect batch cooking meal that takes barely any effort and is packed with flavor. It’s made in a single skillet and comes together in less than 30 minutes. If you’re using leftover previously-cooked quinoa, this is a 10 minute meal.
Check out my favorite method for perfectly cooked, fluffy quinoa. If you’re wondering about my quinoa brand, I love this sprouted quinoa. The process of sprouting allows the seeds to germinate, which allows for easier digestion and absorption of nutrients. For a gluten-free brand of quinoa, check out this one.
If you make this one pan southwest quinoa, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.
- 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.
This recipe was inspired by and adapted from this one over at Damn Delicious.