One Pot Southwest Quinoa
This easy one pot southwest quinoa comes together in under 30 minutes and is packed with vivid, punchy flavors. Perfect for a weeknight!
Katie's Conscious Kitchen
minced or pressed
can fire-roasted diced tomatoes
14.5 oz, with liquid
or vegetable broth
frozen, canned or fresh
can of black beans
drained and rinsed
or a mix of chili powder, cumin, and garlic powder
salt and pepper
fresh lime wedges
fresh cilantro leaves
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 cook, stirring frequently, until fragrant, about 1 minute. Add the quinoa.
Add the water or vegetable broth, tomatoes, and a pinch of taco seasoning and salt.
Stir well and make sure any clumps of quinoa are broken up and well distributed.
Bring to a low simmer and cover with a lid.
Simmer, covered, stirring occasionally, until the quinoa has absorbed the liquid and is fully cooked, about 15-20 minutes.
Add the black beans and corn and another generous pinch of taco seasoning.
Stir to combine. Cook another minute or two to warm up the beans and corn.
Transfer to serving bowls and garnish with salsa, avocado, lime juice and cilantro. Salt and pepper to taste.
It is important to cover this while it's simmering, otherwise the quinoa won't get fully steamed and cooked through.
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.
Recipe from Katie's Conscious Kitchen