Cheesy Southwest Quinoa Skillet

We've started using quinoa more and more in our dinners, and this recipe is GREAT for someone who wants to give it a try. It uses a lot of healthy veggies, and the beans and quinoa give you a lot of protein. The best part though is that it's so easy and fast to put together! I love one skillet dinners, don't you?

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1 Tbsp olive oil
1 1/2 cups zucchini, sliced into sticks
1/2 cup diced green bell pepper
2 cloves minced garlic
1 can black beans, drained & rinsed
1 can roasted diced tomatoes, undrained
1 can corn, drained
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp coriander
1/4 tsp smoked paprika
2 cups quinoa, prepared**
1/2 cup cheddar cheese, shredded
1/4 cup parmesan cheese, shredded
salt & pepper to taste
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Prepare the quinoa according to package instructions.

Heat oil in a large skillet, then add zucchini, bell pepper, and garlic.

Saute for 5 mins.

Add quinoa, beans, diced tomatoes, corn, and spices. 

Let simmer for 10 mins to combine flavors.

Cover with cheese and serve after the cheese has melted in nicely.

Serves 5-6 large servings.

** If you aren't ready to take the quinoa plunge, you can use 2 cups of prepared rice, or 1 cup of instant rice with 3/4 cup of water added to the skillet. If you're going the instant rice route, you'll want to cover it and let the rice absorb all the liquid before you remove it from the heat.

Tuscan White Bean & Roasted Garlic Soup

This recipe comes from the Skinny Taste blog. She uses dried beans and cooks them in the crockpot. It's sooooo gourmet. I've made it a few times now and we love it. I've changed it so that you can do it on the stove top and use canned beans. It's so simple, but it really packs a flavor punch.

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2 cans white beans (Great Northern)
1 bulb of garlic
3 cups broth
4 sage leaves
kosher salt and pepper to taste
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Preheat oven to 400 degrees. Peel your garlic and put most of the garlic (leave out 3 cloves) onto a square of tinfoil and drizzle with olive oil and sprinkle on a little salt.

Pinch the sides of the foil together so your packet is closed and won't drip. Put it in your oven and roast for 25 mins.

Rinse your beans and put them in a pot with the broth, sage,  and 3 cloves of garlic. Bring to a boil and let boil for about 15 mins.

When the beans and the garlic are done, combine everything in a blender and blend until smooth. If your soup is too thick, add a little water or broth.

Serve with grilled cheese sandwiches or a salad.