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Southwestern Quinoa

Clean eating has never been so easy. This simple side dish or vegetarian main dish is easy to make using both fresh vegetables and pantry ingredients. One pan recipes are the best and healthy Mexican dishes are always a hit. Add gluten free chicken for a supper recipe and top with fresh cilantro or queso fresco cheese.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish, Vegetarian
Cuisine: All American
Keyword: 4th of July, baked, baked beans, calico beans, casserole, cowboy beans, dairy free, gluten free, Memorial Day, summer
Servings: 10 servings
Calories: 279kcal
Cost: $7.00

Equipment

Ingredients

  • 1 1/2 cups tri- colored quinoa
  • 3 cups water
  • 3 bouillon cubes
  • 1 Tbsp coconut or olive oil
  • 1 zucchini, diced
  • 1 orange bell pepper, diced
  • 1 cup frozen corn
  • 1/2 cup red onion, diced
  • 15 oz can black beans, drained and rinsed
  • 1/16 tsp cayenne powder
  • 3/4 tsp chili powder
  • 3/4 tsp ground cumin powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • In a medium-sized pot, saute frozen corn, zucchini, bell pepper, and onion in 1 Tbsp oil for 5-7 minutes to slightly soften the veggies. Remove from pan and scoop into serving bowl.
  • Add quinoa back into pot with water with bouillon cubes. Cover and bring to a boil. Boil for 15 minutes. (Cook according to directions.)
  • Pour cooked quinoa into bowl with veggies. Add spices and black beans. Mix well and serve warm or at room temperature. Top with fresh cilantro or queso fresco if you desire!
  • Feel free to add more seasonings if needed!
  • Store in an airtight container in the refrigerator.

Notes

You can substitute chicken or veggie stock for the water and bouillon cubes. 

Nutrition

Calories: 279kcal