This is such a delicious recipe and is perfect for meal prepping in advance!
Mexican Quinoa
Delicious way to enjoy quinoa!
Ingredients
- 1 TB olive oil
- 2 cloves garlic minced
- 1 jalapeno serrano pepper can also be used
- 1 cup quinoa brown rice may be substituted. Same ratio applies, for every 1 cup of dried brown rice, it makes about 4 cups cooked.
- 1 cup vegetable broth homemade chicken stock works great, or water
- 1 15oz can black beans drained and rinsed. If makes from dried cook beans, 1/2 cup of dried beans cooks to one 15oz can of beans.
- 1 14.5oz can fire-roasted diced tomatoes substitution: 1 can of rotel or 1 can of regular diced tomatoes
- 1 cup corn kernels frozen, canned, or roasted
- 1 tsp chili powder
- 1/2 tsp cumin
- salt and pepper to taste
- 1 avocado halved, seeded, peeled, diced
- 1 lime juiced
- 2 TB fresh cilantro chopped
Instructions
- Heat olive oil in large skillet over medium high heat.
- Add garlic and jalapeno. Stir frequently about 1 minute until fragrant.
- Stir in quinoa, stock, beans, tomatoes, corn, chili powder, cumin; season with salt and pepper to taste.
- Bring to a boil; cover; reduce heat and simmer until quinoa is soaked through. About 20 minutes (almost an hour for brown rice)
- Place in a bowl, top with diced avocado, cilantro, and lime juice!
Notes
Any type of quinoa can be used!
If using brown rice and want to cut back on the time, use already cooked brown rice.
Tried this recipe?Let us know how it was!
