SOUTHWEST QUINOA {GLUTEN FREE, OIL FREE}
I’ve always loved Southwest/Mexican food but I used to feel so heavy after eating it. Looking back, I realize it was the dairy-laden cheese and sauces that are typically abundant in those dishes.
I’ve re-vamped a few of my old favorites to make them vegan-friendly like my Vegan Chipotle Queso. Seriously check that dip out if you you want a dairy-free cheesy alternative – it’s delicious!
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
Ingredients
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
Instructions
In a large skillet, heat vegetable broth, onion, and garlic and cook until for 3 mins.
Add corn and zucchini and cook for another 2-3 mins.
Add beans, tomatoes, chili powder, paprika, and pepper and cook for about 5 minutes. If you need more liquid, you can add some veggie broth or water.
Turn off heat and add in cooked quinoa to skillet and fluff with fork until quinoa is heated through.
Remove from heat top with add the avocado, cilantro, and lime juice.
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.