Southwest vegetarian quinoa skillet is a quick and easy one-pan dinner recipe that’s healthy but very filling and perfect for meatless Monday!

Can you believe it’s 2017? I mean, really. 2017. How the hell?!

The older I get, and especially the older my children get, the years seem to pick up speed and fly by faster and faster. 2016 was a blur and a blink, it seems like, and we’re already here at 2017.

In some ways, I’m almost glad to be moving along this time around. I have so much to be thankful for — namely my amazing family — but I also witnessed a lot of heartache, sadness and tough times in 2016 and I’m a little relieved to be saying goodbye to all of that and saying hello to a fresh new year.

A new year, a new start, a new reason to hope for more joy, love and peace. Fingers and toes crossed.

And of course, New Year’s also signals hopes for a healthier lifestyle and a healthier way of eating. But with delicious flavor intact please. 👌

So today I bring you a quick and easy one-pan dinner recipe that’s light but hearty. It’s also gluten free and vegan. This southwest vegetarian quinoa skillet has big flavors and loads of toppings. A few of my favorite things 😉

The quinoa cooked in the pan and soaks up all the amazing southwest flavors and spices, and comes out perfectly tender and fluffy. A squeeze of fresh lime juice helps brighten it and tie everything together, and then you get to load it with your favorite toppings.

Because you should know by now that I’m ALL about the toppings.

(I’m also all about the color purple and bourbon. 💜🥃)

A few notes on this southwest vegetarian quinoa skillet:

• If you don’t like spicy food, you can omit the jalapeño pepper and the cayenne pepper from this recipe.
• Or if you like it really spicy, leave in some of the seeds and membranes for the jalapeño pepper and serve this with hot sauce.
• I use frozen corn, thawed, but you could substitute a small can of corn, that’s been drained, or use fresh corn if it’s available.
• If you’re not vegetarian, you could definitely mix in some rotisserie chicken at the end to warm it through and make this even more hearty.
• Don’t forget the toppings! Use any of your favorite taco-style toppings: shredded cheese, sour cream or Greek yogurt, avocado slices, chopped fresh cilantro, salsa, chopped tomatoes – make it your own!
• The leftovers are fabulous for lunch. 👌

Cheers to a healthy and happy 2017, friends!

(And be sure to sign up for my free weekly e-newsletter so you never miss a recipe!)

XO,

Kathryn

Southwest vegetarian quinoa skillet

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Serves 4 people     adjust servings

Southwest vegetarian quinoa skillet is a quick and easy one-pan dinner recipe that’s healthy but very filling and perfect for meatless Monday!

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1/2 medium onion chopped
• 1 green bell pepper chopped
• 1 small jalapeno pepper seeds and membranes removed, finely chopped
• 2 cloves garlic minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 14.5 oz. can diced tomatoes with green chilies
• 1 15 oz. can black beans rinsed and drained
• 1 cup quinoa uncooked
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup corn kernels (thawed, if frozen)
• juice of 1 lime
• Optional toppings: shredded cheese, diced avocado, cilantro, hot sauce, dollop of sour cream or Greek yogurt

Instructions

1. Heat a large skillet (with a lid) over medium heat. Add onion, bell pepper and jalapeño pepper and saute 5-7 minutes, until soft. Add garlic, salt and pepper and saute another 30 seconds.

2. Add remaining ingredients and bring to a simmer.

3. Cover and cook for 18-20 minutes, until quinoa is tender and cooked.

4. Squeeze lime juice over the skillet and season to taste with salt and pepper. Serve with your favorite toppings and enjoy!

Recipe Notes

1. chopped
2. chopped
3. seeds and membranes removed, finely chopped
4. minced
5. rinsed and drained
6. uncooked
7. (optional)
8. (thawed, if frozen)

9. Recipe Notes

   If you don’t like spicy food, you can omit the jalapeño pepper and the cayenne pepper from this recipe.

   Or if you like it really spicy, leave in some of the seeds and membranes for the jalapeño pepper and serve this with hot sauce.

   I use frozen corn, thawed, but you could substitute a small can of corn, that’s been drained, or use fresh corn if it’s available.

   If you’re not vegetarian, you could definitely mix in some rotisserie chicken at the end to warm it through and make this even more hearty.

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1 review

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 365kcal Calories from fat 57
% Daily Value
Total Fat 6g	9%
Saturated Fat 1g	5%
Sodium 465mg	19%
Carbohydrate 65g	22%
Dietary Fiber 15g	60%
Sugars 6g
Protein 16g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g