SOUTHWEST QUINOA SKILLET

  

October 9, 2017

SOUTHWEST QUINOA SKILLET 5 0 5 0

Quinoa, black beans, corn and zesty tomatoes come together to make this flavorful vegetarian southwest quinoa skillet

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Yields: 4

Ingredients

1 tablespoon extra virgin olive oil

1/2 cup chopped onion

1 cup corn kernels (fresh or frozen)

1 tablespoon chopped garlic

1 cup white quinoa, uncooked

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

1 cup water

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons lime juice

1/2 large avocado, pitted, peeled, diced

2 tablespoons chopped fresh cilantro

Directions

1Heat olive oil in a large skillet over medium heat. Add onion and corn; cook until onion is soft and corn is lightly browned, about 5 to 7 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.

2Stir in quinoa, undrained tomatoes, water, beans, chili powder, cumin, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 20 minutes or until quinoa is cooked through.

3Stir in lime juice and serve with avocado and cilantro.

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