How to Make Savory Southwest Breakfast Quinoa Skillet
-
Heat olive oil in a large skillet over medium heat. Add red onion and bell pepper; sauté for 3 minutes until softened.
-
Stir in quinoa, smoked paprika, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
-
Pour in vegetable broth, increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes.
-
Add black beans and corn, recover, and cook another 5 minutes until quinoa is tender and liquid is absorbed.
-
Remove from heat, fluff with a fork. Top with sliced avocado, cilantro, and squeeze lime juice over before serving.
Pro Tips for Perfect Savory Southwest Breakfast Quinoa Skillet
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of quinoa, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Savory Southwest Breakfast Quinoa Skillet?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Savory Southwest Breakfast Quinoa Skillet?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for quinoa, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.