Mexican Quinoa
Ingredients
The base
-
1
cup
quinoa
-
1
15 ounce can
black beans, rinsed and drained
-
1
14.5 ounce can
fire-roasted diced tomatoes in their juices
-
1
10 ounce can
diced tomatoes in green chiles in their juices
-
1
11 ounce can
fiesta corn, drained (or 1 ½ cups fresh, frozen, or canned corn kernels)
-
½
cup
water
The vegetables
-
1
small
yellow onion, diced
-
1
bell pepper
red or green, cored and diced
-
2
cloves
garlic, chopped
-
3
tablespoons
chopped fresh cilantro
The spices
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
dried oregano
-
½
teaspoon
kosher salt
For serving
-
1
medium
lime, zest and juice
-
to taste
shredded cheese
-
to taste
sliced avocado
-
to taste
plain Greek yogurt
The oil
-
2
tablespoons
extra-virgin olive oil
Instructions
- Heat the oil in a large skillet over medium-high heat and sauté the onion and bell pepper until softened.
- Add the garlic, chili powder, cumin, oregano, and salt, cooking until fragrant.
- Stir in the quinoa to coat it with the spices and oil.
- Add the black beans, both cans of tomatoes, corn, and water; bring to a boil.
- Cover and reduce heat to low, simmering until the quinoa is tender and liquid is mostly absorbed.
- Stir in the cilantro, lime zest, and juice before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
454
Total fat
12g
Total carbohydrates
75g
Total protein
17g
Sodium
1001mg
Cholesterol
0mg
You might also like