Forget the sugary treats and make this savory skillet on Sunday morning. If you don’t have leftover quinoa use whatever grain you got kicking around in the fridge or make some fresh in a different pot and throw all the skillet goods on top in a bowl. You know how to jazz cook.
Servings:
IngredientsÂ
- 1 tsp olive oil
- 1 can pinto beans rinsed and drained
- 1 cups quinoa cooked and chilled
- 1 yellow squash diced
- 1 cup Brussels sprouts halved
- 1 avocado halved and sliced
- 1/2 red bell pepper diced
- 2 green onions diced
- 1/2 cup frozen corn
- 1/2 lime cut in wedges
- 1/4 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 red onion diced
Instructions
- Heat non-stick skillet over medium heat with oil. Add Brussels, squash, red onion and bell pepper, season with salt, smoked paprika and garlic powder and cook for 7 minutes stirring occasionally
- Add pinto beans, quinoa and 1/4 cup water, do not stir and cover the pan and cook for 3 minutes
- Open cover, stir and then cook for an additional 2 minutes to assure that all is hot and veggies are fork tender
- Garnish with green onion, avocado and a squeeze of lime.
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