Entrees · Vegetarian

Southwest Quinoa Skillet



2 cups cooked quinoa in water or broth 1 jalapeño – chopped into small pieces
1- 15 oz can of Simply Truth Organic black beans 1 large bell pepper –diced or 1” pieces
1- 14.5 oz can of  Hunts diced tomato in tomato juice 1 medium onion- diced
1- 14.5 oz can of Del Monte corn kernels 1 tsp. cumin
2 cups broth vegetable or chicken 1 tsp. crushed red pepper
2 Tbsp. Olive Oil 1 tsp. coriander powder
2 Tbsp.  Hidden Valley Original Ranch Seasoning Mix 1 tsp salt


  1. Heat oil on medium heat in large pan or skillet
  2. Sautee onions and jalapeño until onions are translucent
  3. Add Green Peppers and fry for additional 3-4 minutes or until peppers soften
  4. Add diced tomatoes, corn, beans, cumin, salt, coriander powder and red pepper and stir well to combine
  5. Let cook for about 3-5 minutes
  6. Stir ranch seasoning into broth and add to skillet
  7. Reduce heat and cover, let simmer for about 10 minutes for beans to soften
  8. Remove cover and increase heat to dry out about 75% of water
  9. Add cooked quinoa and stir well ( the quinoa will absorb the remaining moisture)
  10. Cook off excess moisture to preference
  11. Garnish with Cilantro and serve with sour cream and salsa!


Note: This meal is great for batch cooking and reheating for the next few days for a protein packed and filling meal!

If broth is already salty then do not add salt with all other spices and just use it at the end according to taste


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s