Organic Southwestern Quinoa

It's here, it's finally here!! When I cooked this yummy dish on my Instagram Story a couple of weeks back, I got SO many messages asking for the recipe! Now that it's perfected, I am finally posting it.

Disclaimer : I used to hate quinoa. As my good friend, Lauren, would say... It tasted like feet!! Lol! But honestly guys, this is the most flavorful dish. Complete with peppers, onions, avocado and cilantro, It is so delicious! 


2 cloves of garlic

1/2 a red onion

1 red bell pepper

2 jalapeños

1 cup organic corn (optional!)

1 avocado

1/2 cup cilantro

1 TBSP cumin

1 tsp salt

1 tsp black or white pepper

1 cup of quinoa 

1 cup of bone broth ( I use THIS one. Make sure your broth is CLEAN!!!!!)

2 TBSP olive oil

Juice of 1 lime

Optional: 1 can of black beans, drained

* top with chèvre


First, you are going to want to prep all your peppers, onion and garlic! You have a lot of chopping to do, and it's best to chop everything first! Grab a large, deep pan with a lid. Sauté your garlic and onions in olive oil over medium heat until the onions loose a bit of color (about 2 min.) Add in the peppers and corn (I use Trader Joes organic frozen corn). 

** another delicious option to add in here is black beans! 

Sauté and cook for about 5 minutes. Turn to low/medium heat.

Add in the bone broth and your seasonings and mix until combined. Stir in the quinoa until it is well mixed. Cover your pan, and let sit for 20 minutes.

Once your 20 minutes are up, uncover your pan and it should be fluffy like the pictures! Stir in your lime juice, diced avocado & cilantro and serve immediately! I LOVE topping it with a dollop of chèvre!

This dish heats up so well, and a whole pan will get me 2 or 3 servings of leftovers!


Happy cooking & don't forget to use #bakingwithSTP if you try it out!