Quinoa + Beans Southwest Skillet
by Christina Meyer-Jax, Tastemaker in Residence
It’s important to do a gut check and evaluate if you are feeling in balance. To give you a dietary kick-start here is one of my favorite recipes for digestive health:
Ingredients
1 Tbsp extra virgin olive oil
1/2 cup chopped onion
1 cup corn kernels (fresh or frozen)
1 Tbsp chopped garlic
1 cup white quinoa, uncooked
12 oz pico de gallo
1 cup water (or low sodium vegetable broth)
1 can S&W® 50% reduced sodium Black Beans, drained, rinsed
1 tsp chili powder
1 tsp ground cumin
1 tsp Mexican oregano
1/4 tsp salt
1/8 tsp ground black pepper
2 Tbsp lime juice
1/2 large avocado, pitted, peeled, diced
2-4 Tbsp chopped fresh cilantro
Instructions
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, water, beans, chili powder, cumin, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 12-15 minutes or until quinoa is cooked through.
Stir in lime juice, pico de gallo, and serve with avocado and cilantro.