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Mexican quinoa is a little like mexican rice, except packed with more protein via the quinoa!
INGREDIENTS:
1 tbsp oil
2 cloves of garlic, minced
1 jalapeno, mincedif you don't have a fresh jalapeno, substitute with a can of green chiles
1 cup quinoa, uncooked
1 cup vegetable broth
1 15 oz can of black beans, drained and rinsed
1 ~15 oz can of fire-roasted diced tomatoesor plain diced tomatoes
1 cup corn kernels, frozen, canned, or roasted
1 tsp cumin
1 avocado, halved, seeded, peeled, diced
2 tbsp lime juiceor juice of one lime
2 tbsp cilantro, chopped
EQUIPMENT:
Sauce Pan
Skillet
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DIRECTIONS:
1
Heat oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
AuthordrsadminIngredients
1 tbsp oil
2 cloves of garlic, minced
1 jalapeno, mincedif you don't have a fresh jalapeno, substitute with a can of green chiles
1 cup quinoa, uncooked
1 cup vegetable broth
1 15 oz can of black beans, drained and rinsed
1 ~15 oz can of fire-roasted diced tomatoesor plain diced tomatoes
1 cup corn kernels, frozen, canned, or roasted
1 tsp cumin
1 avocado, halved, seeded, peeled, diced
2 tbsp lime juiceor juice of one lime
2 tbsp cilantro, chopped
Directions
1
Heat oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
