5 from 4 votes

Southwest Quinoa

This southwest quinoa captures the flavors of Southwestern food by adding corn, tomatoes, and avocado and leaving out the dairy. 

Course Main Course
Cuisine American, Mexican
Keyword southwest quinoa
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 317 kcal
Author Mary Ellen


  • 1/2 cup vegetable broth
  • 1 small onion chopped
  • 2 cloves garlic grated/minced
  • 10 oz tomatoes with chile peppers drained (but save liquid)
  • 15.5 oz can black beans drained and rinsed
  • 1 zucchini diced
  • 2 ears of fresh organic corn kernels (or about 1 cup frozen)
  • 1 tsp chili powder
  • 1/2 tsp paprika (the smoked kind is my favorite for this)
  • 1/4 tsp pepper
  • 1.5 cups pre-cooked quinoa
  • 1 avocado diced
  • 3 tablespoons cilantro leaves chopped
  • 1 lime juiced


  1. In a large skillet, heat vegetable broth, onion, and garlic and cook until for 3 mins.

  2. Add corn and zucchini and cook for another 2-3 mins.
  3. Add beans, tomatoes, chili powder, paprika, and pepper and cook for about 5 minutes. If you need more liquid, you can add some of the tomato juice or some veggie broth/water.

  4. Turn off heat and add in cooked quinoa to skillet and fluff with fork until quinoa is heated through.

  5. Remove from heat top with add the avocado, cilantro, and lime juice.

  6. Enjoy!

Recipe Notes

When I use this recipe for meal prep, I make it everything but the avocado. When I'm ready to eat, I slice and add the avocado then so it doesn't get brown in the fridge.

Nutrition Facts
Southwest Quinoa
Amount Per Serving
Calories 317 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 53g18%
Fiber 14.5g60%
Protein 13g26%
Vitamin A 1300IU26%
Vitamin C 28.9mg35%
Calcium 80mg8%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.