How to Make Savory Southwest Breakfast Quinoa Skillet
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Heat olive oil in a large skillet over medium heat. Add red onion and bell pepper; sauté for 3 minutes until softened.
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Stir in quinoa, smoked paprika, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
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Pour in vegetable broth, increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes.
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Add black beans and corn, recover, and cook another 5 minutes until quinoa is tender and liquid is absorbed.
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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: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.