Quinoa + Beans Southwest Skillet

by Christina Meyer-Jax, Tastemaker in Residence

It’s important to do a gut check and evaluate if you are feeling in balance. To give you a dietary kick-start here is one of my favorite recipes for digestive health:

Ingredients

1 Tbsp extra virgin olive oil

1/2 cup chopped onion

1 cup corn kernels (fresh or frozen)

1 Tbsp chopped garlic

1 cup white quinoa, uncooked

12 oz pico de gallo

1 cup water (or low sodium vegetable broth)

1 can S&W® 50% reduced sodium Black Beans, drained, rinsed

1 tsp chili powder

1 tsp ground cumin

1 tsp Mexican oregano

1/4 tsp salt

1/8 tsp ground black pepper

2 Tbsp lime juice

1/2 large avocado, pitted, peeled, diced

2-4 Tbsp chopped fresh cilantro

Instructions

1. 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.

2. Stir in quinoa, water, beans, chili powder, cumin, oregano, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 12-15 minutes or until quinoa is cooked through.

3. Stir in lime juice, pico de gallo, and serve with avocado and cilantro.