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!
Servings 4
Calories
Ingredients
Quinoa
- 1 small onion diced
- 1 bell pepper diced
- 2 garlic cloves minced or pressed
- 1 can fire-roasted diced tomatoes 14.5 oz, with liquid
- 1 cup dry quinoa
- 1 cup water or vegetable broth
- 1 cup corn kernels frozen, canned or fresh
- 1 can of black beans drained and rinsed
- 2 tbsp taco seasoning or a mix of chili powder, cumin, and garlic powder
- salt and pepper to taste
Garnish
- avocado diced
- fresh lime wedges
- 2 tbsp salsa
- 2 tbsp fresh cilantro leaves chopped
Instructions
- 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.
Notes
- 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.