One pan Mexican quinoa
alt text
Make quinoa great again!
1 Avocado
1 (15-ounce) can Black beans
2 tbsp Cilantro, fresh leaves
1 cup Corn, canned or roasted frozen kernels
2 cloves Garlic
1 Jalapeno
1 Lime, Juice of
1 (14.5 oz) can Tomatoes, fire-roasted
1 cup Vegetable broth
1 cup Quinoa
1 tsp Chili powder
1 salt and freshly ground black pepper
1 tbsp Olive oil
1/2 tsp Cumin
1 Avocado
1 (15-ounce) can Black beans
2 tbsp Cilantro, fresh leaves
1 cup Corn, canned or roasted frozen kernels
2 cloves Garlic
1 Jalapeno
1 Lime, Juice of
1 (14.5 oz) can Tomatoes, fire-roasted
1 cup Vegetable broth
1 cup Quinoa
1 tsp Chili powder
1 salt and freshly ground black pepper
1 tbsp Olive oil
1/2 tsp Cumin
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Ooh, and we even have a bunch of fire-roasted tomatoes in the fridge from a neighbor who made too many!
Obrigado!
Really anything that gives flavour is good enough for use.
I thought 1 cup (250gr I think) was enough as it also dries up the thing. next time I'll use mushroom to give it an extra density and liquid.
I literaly just add the quinoa .. I've been told that quinoa should be washed but I have never done it.
cook through:
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
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.
(previously forgot the source)
And it's vegetarian! Controversial for a Portuguese fellow (most I know are big meat-fiends).