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Need a quick and easy weeknight dinner recipe? Look no further than this vegetarian Southwestern Quinoa Skillet Dinner!
I don’t know about you, but after a particularly long and intense winter, I am SO ready for spring!
Not only am I looking forward to warmer spring days, but I am looking forward to all that comes with spring – seas of beautiful Texas wildflowers, gorgeous burnt orange sunsets, longer days, backyard barbecues, picnics, long family walks in the evening, and lots of time spent sipping iced tea on our patio.
I’m also ready to be done with hearty comfort foods and am so ready to move on to lighter, easier meals, and spring and summer produce!
Yes, my menu plans change with the seasons, not only to incorporate fresh seasonal ingredients, but to accommodate the change in our lifestyle as the seasons come and go.
In the spring and summer, I like to focus on easy meals that can be made in 30 minutes or less, that can be made outside on the grill, in the slow cooker, or strictly on the stove top. This allows us to spend plenty of time doing the things we love – getting outdoors to celebrate the beautiful weather!
Today’s recipe for Southwestern Quinoa Skillet Dinner is one of our all-time favorites and it meets all the requirements for a simple, yet satisfying spring supper.
This Southwestern Quinoa Skillet Dinner is a one pan skillet dinner and can be made in under 30 minutes. It is packed with fresh produce, nutritious quinoa, hearty black beans, warm spices and zesty Green Mountain Gringo® Mild Salsa. This easy vegetarian recipe is then topped with more fresh produce and Green Mountain Gringo® Original Tortilla Strips.
Not only do I use Green Mountain Gringo® Original Tortilla Strips and Mild Salsa in this dinner recipe, but we also keep Green Mountain Gringo® products stocked in our pantry because, I don’t know about you, but tortilla strips and salsa with an iced cold drink is the perfect patio snack on a warm spring night!
Green Mountain Gringo® products come in a variety of tasty flavors– everything from Green Mountain Gringo® Medium Salsa to Green Mountain Gringo® Multigrain Tortilla Strips. Not only do their products taste great, they are made with high quality ingredients.
In fact, Green Mountain Gringo® has a long history of providing healthy products to their ingredient conscious consumers. They pride themselves on their products having a clean ingredient label and encourage their fans to “Check Out Our Backside” to see for themselves.
If you are like me and are looking for not only a healthy spring snack, but a better for you dinner recipe, look no further than Green Mountain Gringo® Original Tortilla Strips and Salsa and this Southwestern Quinoa Skillet Dinner!
What are your favorite dishes to enjoy during the warmer spring months? Please share in the comments below!
Helpful Tips and Information:
What to serve with this Southwestern Quinoa Skillet Dinner?
Since this skillet dinner is packed with vegetables, we usually don’t serve anything else with this meal except for maybe additional Green Mountain Gringo® Original Tortilla Strips and Salsa or classic guacamole. But if you wanted to, this Corn, Avocado and Tomato Salad with Roasted Red Bell Pepper Vinaigrette would be a great side dish to pair with this dinner recipe!
Southwestern Quinoa Skillet Dinner Ingredient Substitutions:
Bell peppers: Any color of bell pepper would work in this recipe.
Anaheim pepper: Poblano peppers or Hatch green chilies (when in season) would both be fantastic in this recipe.
Canned corn: I always keep a few cans of corn and other vegetables in my pantry for quick additions to recipes.
However, I really love fresh corn in this Southwestern Quinoa Skillet Dinner, when at its peak in the summer months, or you could also use frozen corn (no need to thaw). Simply replace the 1 (15-ounce) can of corn with 1 ½ cups fresh or frozen corn kernels.
Quinoa: Any variety of quinoa will work in this recipe. I prepare my quinoa according to package directions using chicken or vegetable broth instead of water. 1 cup of dried quinoa equals approximately 2 ½ – 3 cups cooked quinoa.
Quinoa freezes wonderfully and so I will usually make a double batch and use half then and then freeze the rest to use in casseroles and skillet dinners. You could also use microwavable quinoa that is available at most grocery stores.
Cheddar cheese: Monterrey jack, Colby jack or jalapeño cheddar cheese would all work in this recipe. To make this a vegan recipe, omit the cheese all together or use your favorite cheese substitute.
- ½ tablespoon corn or olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, cored, seeded and diced
- 1 large orange bell pepper, cored, seeded and diced
- 1 Anaheim pepper, cored, seeded and diced
- 4-5 cloves garlic, finely minced
- 2 (15 ounce) cans no salt added black beans, rinsed and drained
- 1 (15 ounce) can no salt added corn, rinsed and drained
- 3 cups cooked quinoa (see notes)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon each kosher salt and black pepper
- 1 (16 ounce) jar Green Mountain Gringo® Mild Salsa
- 1-2 cups shredded cheddar cheese (omit for vegan)
- 1 lime, juiced and zested
- For serving (as desired):
- Green Mountain Gringo® Original Tortilla Strips
- Fresh Cilantro, chopped
- Lime wedges
- 1-2 Roma tomatoes, diced
- 1-2 avocados, peeled, seeded and diced
- Additional cheese, if desired
- Heat oil in large skillet over medium-high heat. Add in the onion, bell peppers, and Anaheim pepper. Cook, stirring occasionally, for 5-8 minutes, until the vegetables have softened. Add
garlic and cook for 1-2 minutes.
- Stir in the black beans, corn, quinoa, chili powder, cumin, oregano, salt, black pepper and
salsa. Cook, stirring occasionally, for 5-8 minutes.
- Add cheese and continue cooking until cheese is melted and dish is heated through, about 5
minutes. Stir in lime juice and zest and serve with desired toppings.
Please see the "Helpful Tips and Information" section above for additional recipe notes.