Southwestern Quinoa



  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 1 tablespoon olive oil
  • 1 can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 2 cups quinoa
  • 1 teaspoon cumin
  • 1 cup shredded Mexican cheese
  • green onions, chopped
  • sour cream


  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper and cook for 10 minutes. 
  2. In a large saucepan, combine quinoa, broth, beans, tomato, and the sautéed garlic, onion, and bell pepper. Add cumin and bring to a boil. Redue heat to medium and cover. Allow to simmer for about 20 minutes or until liquid is absorbed.
  3. Top with cheese and green onions. Serve with sour cream.

Adapted from Pinch of Yum.


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