Servings:
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.
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