One-Skillet Mexican Quinoa
Delicious, nutritious and full of flavor. Plus it’s so easy to make! This will feed 4-6 people generously. Leftovers reheat well and taste great stuffed in corn or whole grain flour tortillas, loaded on nachos or in huevos rancheros topped with my flavorful Enchilada Sauce.
Ingredients:
4 cloves garlic, minced
1 red onion, diced
1 jalapeno pepper, seeded and minced
1 red bell pepper, seeded and diced
1 cup quinoa, rinsed
1 cup vegetable broth
1 - 15 oz can black beans, rinsed and drained
1 - 15 oz can fire-roasted diced tomatoes, plain diced tomatoes work fine if you’re unable to find fire-roasted
1 cup frozen corn
1/4 cup lime juice
1 tsp chili powder
1 tsp cumin
Black pepper to taste
1 avocado, halved, seeded, peeled and diced - to garnish
1/4 cup fresh cilantro - to garnish
Instructions:
Combine all ingredients in a large skillet, dutch oven or stockpot, except the cilantro and avocado. Stir and bring to a full simmer over medium-high heat. Cover and reduce heat to a slow simmer, until the quinoa is cooked through, and liquid has been absorbed, about 20 minutes.
Top with avocado and cilantro before serving.
Serving Suggestions: Stuff in corn or whole grain flour tortillas, load on nachos or in huevos rancheros topped with my flavorful Enchilada Sauce.
Serves 4