June 30, 2026
URL: https://www.ro-tel.com/recipes/southwestern-dinners/southwest-quinoa-skillet-8559
- Prep time 15 minutes
- Total time 35 minutes
- Servings 4
Ingredients
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1 tablespoon extra virgin olive oil
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1/2 cup chopped onion
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1 cup corn kernels (fresh or frozen)
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1 tablespoon chopped garlic
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1 cup white quinoa, uncooked
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
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1 cup water
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1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon Mexican oregano
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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2 tablespoons lime juice
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1/2 large avocado, pitted, peeled, diced
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2 tablespoons chopped fresh cilantro
Nutrition Information
362 calories, 54g carbs
Directions
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Step one
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.
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Step two
Stir in quinoa, undrained tomatoes, water, beans, chili powder, cumin, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 20 minutes or until quinoa is cooked through.
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Step three
Stir in lime juice and serve with avocado and cilantro.