Sometimes you need a break.

From pumpkin all day every day.

Gasp!

I can’t believe I just typed out those words…

Really though.

Pumpkin is lovely and all, but every once in a while your palate deserves a change of pace, especially around this time of year.

Yes I could enjoy pumpkin muffins 365, but squeezing into jeans (and failing) is not at all enjoyable, actually.

Something a little spicy and a little cheesy plus very healthy and extremely tasty was required in my kitchen.

So Cheesy Southwestern Veggie Quinoa happened.

If you haven’t noticed by now, I’m prone to cooking Italian(ish) and Southwestern(ish)/Mexican(ish) recipes. The “ish” is necessary because by no means are these dishes authentic, and I definitely wouldn’t want to offend anyone by claiming that they are.

Don’t get me wrong, I absolutely love Thai and Indian food (plus pretty much all other cuisines minus the ones that dump MSG on everything), but the ingredients lists for those types of dishes tend to be a bit long, and my patience tends to run a bit short.

Plus Thai and Indian dishes always taste sooo much better when I go out to eat.

And there’s no way in heck that I could produce perfect, fluffy naan in a regular ole oven.

Not going to happen.

Therefore, quinoa with cheese and vegetables will have to do.

For now.

Before you start to feel shortchanged, let me just describe all the flavors that are going on right here.

Protein packed quinoa is tossed with sauteed onion, spicy jalapeno, bright red bell pepper, minced garlic, ground cumin, black beans, sweet corn and zesty lime juice then covered with grated Monterey Jack cheese and baked until hot and melty. Salsa, creamy avocado and fresh cilantro top it all off!

Yes.

P.S. If you have a little extra time on your hands, whip up your own pico de gallo.

P.P.S. Hot sauce is always welcome. Cholula for life!