Southwestern Black Bean and Quinoa Skillet with Chipotle Slaw


Everyone will love this satisfying veggie meal. It comes together quickly and is a great way to satisfy your South of the Border cravings.

Chipotle Slaw
1 bag organic pre-shredded slaw veggies, or 1 small cabbage and 1 medium carrot, both shredded
2 tablespoons organic mayonnaise, or up to 3 tablespoons
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 teaspoon Natural Grocers Brand Bulk Organic Chipotle Chili Powder, or up to 2 teaspoons
1 teaspoon Natural Grocers Brand Bulk Organic Garlic Powder
1⁄4 teaspoon salt, or up to 1/2 teaspoon
Southwestern Black Bean and Quinoa Skillet
1 cup Natural Grocers Brand Bulk Organic Quinoa , (Optional: Soak in 3 cups of water and 1 tablespoon Natural Grocers Brand Organic Apple Cider Vinegar or lemon juice for 8-10 hours)
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
1 organic medium onion, diced
1 organic large bell pepper, seeded and diced
1 organic large zucchini or summer squash, quartered lengthwise and sliced into ¼-inch pieces
1 (15-ounce) can Natural Grocers Brand Organic Black Beans, drained
1 1⁄2 cups organic salsa
1 cup Natural Grocers Brand Organic Mexican Blend Shreds , or your favorite dairy-free cheese
2 organic Roma tomatoes, chopped
1 organic avocado, pit removed and flesh diced
1⁄4 cup chopped fresh organic cilantro
1 organic lime, quartered
1⁄4 cup organic pumpkin seeds
  1. Prepare the slaw by mixing all the ingredient thoroughly in a large bowl. Taste and adjust seasoning to your liking. Set aside.
  2. Set 2 cups of water to boil (1 cup if using soaked quinoa). While water comes to a boil, lightly toast the quinoa in a large sauté pan over medium heat, stirring frequently, until you notice a slightly nutty smell. Omit this step if using soaked quinoa and instead drain the quinoa thoroughly.
  3. Once the quinoa is toasted/drained, slowly add the quinoa to the boiling water. Cover, reduce heat to medium-low and simmer for 15 minutes. Remove the pan from the heat and leave the pan covered for 5 minutes before fluffing with a fork.
  4. While the quinoa cooks, heat a large skillet over medium heat, add the olive oil and the onions and sauté until onions soften about 3 minutes. Add the pepper and zucchini and continue to cook, stirring occasionally until vegetables are just tender, 8-10 minutes.
  5. Add the cooked quinoa, beans, salsa, and cheese to the skillet and stir well. Cook another minute or two until heated through.
  6. Divide the mixture among four plates and top each serving with tomato, avocado, cilantro, one tablespoon of pumpkin seeds, and a lime wedge. Serve with the Chipotle Slaw.

Source: Heather Pratt

Tips for What to Do With Excess Ingredients: Leftover over salsa can be used to top eggs, layered on a sandwich, or even added to soups and stew to kick up the flavor. Leftover cilantro can top eggs, fish, or almost anything Asian or Mexican inspired.