Southwestern Quinoa to Spice Up Your Weeknight!

Wellness tip- Have you recently caught yourself mindlessly munching on a snack while watching TV? I used to do that, and by the end of the show, I’d mindlessly finish the entire bag! Do yourself a favor and pour our a healthy portion of the snack into the bowl so you can limit yourself on what you eat.


I’ve focused on recipes that are quick, healthy and use household ingredients. I’m going to throw another benefit at you in this recipe. When I cook during the week, my wife is gracious enough to clean up the cooking dishes afterwards. She not only loved this recipe for the taste, but it cooks in only one pan, making cleanup a breeze! One pan recipes take advantage of merging different flavors together as it cooks.This recipe and pictures are courtesy of merchant baker.

Side note, if you’re wondering where I find most of my recipes, I subscribe to the Greatist, which is a life changing blog that has fueled my passion for cooking. I also subscribe to Buzz feed food which has cool lists of recipes, like one pan recipes and ways to spice up your chicken dishes.

I especially like this dish because it is extremely versatile, where you can spice to your liking. The quinoa is great because of it’s high fiber and protein content. You can add chicken or ground beef/turkey as well.

Servings– 4


  • 2 teaspoons minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup low sodium vegetable broth
  • 1 (14.5 ounce) can fire roasted tomatoes (do not drain)
  • 1 cup quinoa, rinsed and drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 avocado, diced
  • juice of 1 lime
  • 2 Tablespoons chopped fresh cilantro leaves

 Optional Ingredients

  • 1 jalapeno, minced (the more seeds you leave in the jalapeno, the hotter it is)
  • 1 cup corn kernels, I used frozen and did not thaw


  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add garlic and jalapeno (if you are using one) and lightly saute on low heat for a minute. Stir in spices, salt and pepper and allow to cook for another minute, watching your heat so that the garlic doesn’t burn.
  3. Stir in vegetable broth, tomatoes, quinoa, beans, and corn (if being used). Bring to a boil.
  4. Cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  5. Stir the quinoa then add in avocado, lime juice and cilantro. Serve immediately.

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