Southwestern Two-Bean and Quinoa Skillet
Quinoa, beans, and veggies come together with Mexican spices to create this delicious meatless recipe!
Servings 6 servings
Calories 374kcal
Ingredients
- 1 cup uncooked quinoa rinsed and drained
- 1 Tbsp olive oil
- ½ red onion chopped
- ¼ green bell pepper chopped
- ¼ red or yellow bell pepper chopped
- 3 garlic cloves minced
- 1 ¼ cups tomato sauce (see Notes)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp apple cider vinegar
- 2 handfuls fresh spinach (about two packed cups) chopped
- 2 cups cooked beans (I use one cup of black beans and one cup of pinto beans)
- ½ - 1 tsp sea salt to taste
- 2 scallions chopped
Instructions
- Begin by cooking the quinoa according to your package directions.
- Heat the olive oil in a pan and add in the onion, bell peppers, garlic, and a good sprinkle of salt.
- Cook until the veggies have softened, about five minutes.
- Pour in the tomato sauce (I use a combination of one cup Pomi strained tomatoes (which is really thick) and 1/4 cup of water). Otherwise, just add in 1 1/4 cups of tomato sauce. See Notes for more details.
- Stir in the spices, vinegar, spinach, beans, and cooked quinoa.
- Mix everything and cook until the spinach has wilted down.
- Salt to taste and sprinkle the chopped scallions over the top for serving.
Notes
Nutrition facts based on using black beans. WW SmartPoints: 10
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 64.7g | Protein: 19.5g | Fat: 5.4g | Fiber: 13.6g | Sugar: 4.7g