I’m on a serious quinoa kick! Since I made my first quinoa meal a month or so ago I haven’t been able to get enough. Just like nerdy ol me to love quinoa and oats. What can I say? No shame in my eating healthy game.

I tastespotted this Southwest Black Bean Quinoa on Skinnytaste. I didn’t even have to pin the recipe. Seeing the quinoa and stunning yellow corn was enough inspiration for me to create my own version. Check out my A+mazing recipe below and go get yourself some quinoa. It is the super-est of super grains 🙂

Southwest Black Bean Quinoa adapted from recipe found on Skinnytaste
1/2 cup quinoa
1/2 cup fennel seeds
1/2 onion, diced
1 small habanero pepper, diced
1/2 green bell pepper, diced
1 tbsp garlic
1 tbsp crushed red pepper
2 tbsp apple cider vinegar
1 + 1/4 cup vegetable broth
1 cup black beans from a can, rinsed
1 cup whole kernel corn
1 +1/2 swiss chard, chopped
1 +1/2 cup heirloom tomatoes, halved
To taste: garlic salt, black pepper, onion powder,
olive oil, enough to coat skillet

1. Heat a medium cast iron skillet coated with olive on medium heat. Sauté onions, garlic, and bell pepper for about 5-6 minutes.
2. Add dry quinoa and fennel seeds adding 1 tsp more of olive oil. Stir in cider vinegar, habanero pepper and crushed red pepper. Season mixture to taste with seasonings and sauté an additional 2 minutes.
3. Stir in vegetable broth and reduce heat to a simmer. Cover skillet and simmer for about 15 minutes.
4. After 15 minutes add black beans, corn, tomatoes, and swiss chard. Quickly cover skillet again and turn off heat. Allow quinoa to steam covered for 5 minutes. Let set for 10 minutes before serving.