This southwest quinoa captures the flavors of Southwestern food by adding corn, tomatoes, and avocado and leaving out the dairy.
I’ve always loved Southwest/Mexican food but I used to feel kind of heavy and sloth-y after eating it. It must have been the cheeses and rich sauces that are typical ingredients for those dishes. This week I wanted to make something that captured the essence of Southwestern food but without all the lethargy I used to feel after eating. I played around with some ingredients found in those types of dishes and came up with my Southwest Quinoa – a tasty whole-food meal that I think everyone will enjoy.
Quinoa is so versatile. You can use it in place of rice in any dish. I have quinoa for dinner a number of times each month because it’s so tasty and cooks in about 15 minutes. I make a big batch of grain (brown rice, quinoa, wild rice) every Sunday or Monday to add to make quick meals throughout the week.
Another benefit to quinoa is all its nutritional properties. One cup of quinoa contains over 8g of protein and 21% of the recommended amount of dietary fiber. Quinoa is also a good source of iron as well as carbohydrates.
I love my Southwest Quinoa because it’s so easy to make. For this dish, you seriously only have to heat a pan, cut up some veggies, and toss in your already cooked quinoa. I think it took me about 20-30 minutes to make in total (which includes all the prep work).This easy & healthy vegan Southwest Quinoa can be made in under 30 minutes!Click To Tweet
- 1 tablespoon coconut or olive oil (if you're not using oil, you can cook veggies in veggie broth)
- 1/2 small onion , chopped
- 2 cloves garlic , minced
- 1 jalapeno , seeded and chopped very small (use 1/2 if you don't want it too spicy)
- 1 can (14.5 oz) crushed tomatoes, drained (but save liquid) - I like the fire roasted kind
- 1 can black beans , drained and rinsed
- 1 zucchini , diced
- 2 ears of fresh corn kernels (or about 1 cup frozen)
- 1 tsp chili powder
- 1/2 tsp paprika (the smoked kind is my favorite for this)
- salt and pepper , to taste
- 1.5 cups pre-cooked quinoa
- 1 avocado , diced
- 2.5 tablespoons cilantro leaves , chopped
- Juice of 1 lime
In a large skillet, heat coconut oil. Add onion, garlic, and jalapeno and cook until for 3 mins.
Add corn and zucchini and cook for another 2-3 mins.
Add beans, tomatoes, chili powder, paprika, salt, and pepper and cook for about 5 minutes. If you need more liquid, you can add some veggie broth or water.
Add in cooked quinoa to skillet and fluff with fork until quinoa is heated.
Remove from heat and add the avocado, cilantro, and lime.
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