Mexican Quinoa
- Yield:4 servings
- Time:30 mins show details
Adapted from:
Ingredients
- 1 tablespoonolive oil
- 2cloves garlic, minced
- 1jalepeno, seeded, minced
- 1 cupquinoa
- 1 cupvegetable broth
- 15 ouncesblack beans, drained and rinsed
- 14 ouncesfire roasted diced tomatoes
- 1 cupcorn kernels, frozen or roasted
- 1 teaspoonchili powder
- ½ teaspooncumin
- black pepper
- table salt
- 1avocado, halved, seeded, peeled, and sliced
- 1lime, juice
- 2 tablespoonsfresh cilantro, chopped
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Preparation
- 5 mins
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- 25 mins
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.
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