Southwest Style Quinoa Recipe
Ingredients
2 tablespoons Texas Red Seasoning
1 teaspoon olive oil
1 onion, chopped
1 cup uncooked quinoa, rinsed
2 cups vegetable broth
1 cup frozen corn kernels
2 medium zucchini or summer squash
1 (15 ounce) can black beans, rinsed and drained
1 12 ounce container grape tomatoes, halved
salt and pepper to taste
1/2 cup chopped fresh parsley or cilantro
Recipe Info
Difficulty Level:
Easy
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Serving size:
4
Directions
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and sauté until lightly browned.
2. Add quinoa to the saucepan and stir constantly for 1 to 2 minutes to lightly toast.
3. Stir in vegetable broth and Texas Red, bring mixture to a boil. Cover, reduce heat and simmer 15 minutes.
4. Stir corn, zucchini, beans, tomatoes and parsley into the saucepan, and continue to simmer about 5 minutes until heated through. Salt and pepper to taste.
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