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
Yields Serves 4
- 1 tablespoon coconut or olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced (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 smoked paprika (opt)
- salt and pepper, to taste
- 1.5 cups 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, drained tomatoes, chili powder, paprika, salt, and pepper and cook for about 5 minutes. If you need more liquid, add some of the reserved tomato juice.
- Add in cooked quinoa to skillet and fluff with fork until quinoa is heated.
- Remove from heat and add the avocado, cilantro, and lime.
You may also enjoy...
Like my Southwest Quinoa recipe? It would be so wonderful if you could give it some love by sharing it!