Easy Quinoa And Pinto Bean Skillet

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.

Easy Quinoa And Pinto Bean Skillet

Enjoy this quick and easy quinoa bowl! It's packed with flavor, veggies and fibers.

Course Dinner, Lunch, Side Dish

Cuisine Mexican-Inspired

Keyword Easy Vegan Quinoa Bowl, Plant-Based Quinoa Bowl

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Sara Tercero (@betterfoodguru)

Ingredients

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.