Southwest vegetarian quinoa skillet
Southwest vegetarian quinoa skillet is a quick and easy one-pan dinner recipe that’s healthy but very filling and perfect for meatless Monday!
Yield: 4 people
Ingredients
- 2 teaspoons extra-virgin olive oil
- ½ medium onion, chopped
- 1 green bell pepper, chopped
- 1 small jalapeño pepper, seeds and membranes removed, finely chopped
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ 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
- ⅛ teaspoon cayenne pepper, (optional)
- 1 cup corn kernels, (thawed, if frozen)
For serving:
- juice of 1 lime
- Optional toppings: shredded cheese, diced avocado, cilantro, hot sauce, dollop of sour cream or Greek yogurt
Instructions
- 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.
- Add remaining ingredients and bring to a simmer.
- Cover and cook for 18-20 minutes, until quinoa is tender and cooked.
- Squeeze lime juice over the skillet and season to taste with salt and pepper. Serve with your favorite toppings and enjoy!
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.
Video
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 68g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 1288mg | Fiber: 15g | Sugar: 6g
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