Mexican Quinoa
Ingredients
-
1
cup
vegetable broth
-
15
ounces
whole peeled tomatoes in juice
-
½
teaspoon
avocado oil
-
2
pieces
jalapeno chiles or serrano, seeded and diced
-
1
cup
white onion, diced
-
2
cups
quinoa, rinsed
-
1
teaspoon
garlic, minced
-
1
teaspoon
smoked paprika
-
1 ½
cups
cooked black beans, drained and rinsed
Instructions
- Blend vegetable broth and tomatoes until smooth and set aside.
- Heat avocado oil in a pot over medium-high heat, then add chilis and onion, cooking for 4 minutes.
- Add quinoa, garlic, and smoked paprika to the pot and cook for an additional 3 minutes, stirring often.
- Pour in the tomato and broth mixture and bring to a simmer.
- Reduce heat to low, cover, and cook for 30 minutes.
- Add black beans or peas and recover, cooking for another 5 minutes.
- Remove from heat and let sit for 5 minutes before fluffing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
194
Total fat
3g
Total carbohydrates
34g
Total protein
7g
Sodium
197mg
Cholesterol
0mg
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