Monday, March 7, 2011

Southwest Skillet Ensemble

Last week I was having a hot, mental debate over whether to fix Heather Bakes, Mexican Quinoa Casserole or my trusty Cuban Black Beans & Quinoa for dinner. I'm not very good at decisions, so I decided to combine the two. The outcome? A-mazing!

Southwest Skillet Ensemble
3 - Cloves  Garlic
1 - Small Onion
1 - Green Bell Pepper
1 - Medium Zucchini
1 - Medium Yellow Squash
1/2 Teaspoon - Crushed Red Pepper
1 - Large Can of Diced Tomatoes
1 - Can of Black Beans
1 Cup - Quinoa
1 Cup - Water
1 Teaspoon - Cumin
1 Teaspoon - Oregano
Salt & Pepper to Taste
***Optional: 1 Cup - Shredded Cheese (of your choosing)

- Chop Veggies
- Sautee veggies in jumbo skillet 'til soft, and almost fully cooked
- Add Spices
- Add tomatoes, beans, quinoa, and water (don't drain the tomatoes and beans--you'll need the juices for the quinoa!)
- Stir to combine, and bring to a boil
- Reduce temperature to low/medium-low and cook for approximately 30minutes or 'til quinoa is fully cooked

***Optional: Top with shredded cheese and place in 350F oven for several minutes 'til cheese if melted and gooey.


HeatherBakes said...

How am I just seeing this?? That looks amazing! I haven't made anything with quinoa in forever and I miss it... will definitely have to give your recipe a try.

Garden seeds said...

Thanks for the post mate you have written it very well.