Southwest Quinoa Skillet
Minutes Prep time: 15
Minutes Total time: 35
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 35
Servings: 4
Difficulty: Intermediate
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 cup corn kernels (fresh or frozen)
1 tablespoon chopped garlic
1 cup white quinoa, uncooked
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup water
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons lime juice
1/2 large avocado, pitted, peeled, diced
2 tablespoons chopped fresh cilantro
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 77 mg | 8% |
Carbohydrate | 54 g | 18% |
Cholesterol | 0 | |
Total Fat | 11 g | 17% |
Iron | 4 mg | 23% |
Calories | 362 kcal | 18% |
Sodium | 561 mg | 23% |
Protein | 12 g | 25% |
Saturated Fat | 1 g | 7% |
Sugars | 5 g | 0 |
Vitamin C | 12 mg | 20% |
Heat olive oil in a large skillet over medium heat. Add onion and corn; cook until onion is soft and corn is lightly browned, about 5 to 7 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, undrained tomatoes, water, beans, chili powder, cumin, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 20 minutes or until quinoa is cooked through.
Stir in lime juice and serve with avocado and cilantro.
Southwest Quinoa Skillet