Mexican Quinoa Skillet
D.TOX
Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Vegan
Vegetarian
With fresh bell pepper and just a hint of spice, this Mexican-inspired dish makes for a tasty and easy one-pan meal.
- 2 tbs. olive oil
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 1 tbs. garlic, minced
- 2 cans black beans
- 1 can tomato sauce (no sugar added)
- 1/2 cup uncooked quinoa, rinsed
- 1 1/4 cups water
- 1 tbs. chili powder
- 1 tsp. cumin
- 1 tsp. dried oregano
- Sea salt to taste
STEP 1
Heat the olive oil over low heat in a medium skillet. Add in the diced onion, red bell pepper, and garlic. Sauté for five to seven minutes or until the onions are translucent.
STEP 2
Add in the black beans, tomato sauce, quinoa, water, and spices. Simmer on low for 30 minutes or until the quinoa is tender.
Servings Per Container
1
Amount Per Serving
Calories 370
% Daily Value*
14%
Total Fat 9g
20%
Total Carbohydrates 59g
60%
Dietary Fiber 15g
Sugars 8g
Protein 16g
* Percent Daily Values are based on a 2000 calorie diet.
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