Things have been a little sweet around here lately with this ice cream, this chocolate bark, and these truffles and as much as I enjoy my sweets, I need real deal food too. Something that’s satisfying, healthy, and makes my taste buds dance. That’s where this One Pot Southwestern Quinoa comes in. This dish is everything I want in a meal and it only requires one pot and 40 minutes or less from start to finish. It doesn’t get much better than that.
The addition of quinoa makes this a protein packed meal that’s also a great source of fiber, iron, vitamin C, magnesium, vitamin B6, potassium, and more.
This Southwestern Quinoa is perfect for a quick main dish or a side dish to your favorite southwestern inspired meal.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- ½ cup uncooked quinoa
- 1 ¼ cup vegetable broth
- 1 cup cooked or canned black beans
- ¾ cup corn fresh, canned, or frozen
- 1 cup fire roasted diced tomatoes
- ½ small bell pepper, chopped I used yellow.
- ¼ cup onion, chopped or 1 teaspoon onion powder
- 3 garlic cloves, minced
- ½ -1 teaspoon salt depending on sodium in vegetable broth
- ¼ teaspoon cumin
- ½ tablespoon chili powder
- ½ teaspoon paprika
- red pepper flakes, optional
Heat olive oil in sauce pan or deep skillet.
Add garlic, onions, bell pepper, and sauté for 5-7 minutes.
Add quinoa, tomatoes and all of the spices and cook for 1 minute longer.
Add vegetable broth and bring to a boil.
Reduce heat to a simmer.
Cover and simmer for 30 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork and serve!
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