Even though not everyone in the house likes quinoa, I do. I like to make up a batch in my rice cooker and then make simple, nutritious and delicious lunches with it.
It provides a nice change from salads on some days. However, I’m a huge fan of one pot meals. Anything that I can do that doesn’t have the kitchen covered in dishes is great (my husband is even more of a fan, since he does the dishes when I cook!).
This one is great. All those delicious Mexican flavors that I love – black beans, corn, onions, cumin, garlic and cilantro all wrapped up into one delicious dish.
Since avocadoes were on sale recently, and we had a perfectly ripe one, I sliced up the avocado to put on top after it was done cooking.
My favorite part was how easy it was. I just put everything in a pan, covered it with a lid and waited.
Mexican Quinoa Recipe
- 1 Tbsp olive oil
- 2 cloves garlic - minced
- 1 cup quinoa
- 2 cups vegetable broth - fat free
- 15 oz black beans - 1 can
- 1 cup corn - fresh or frozen
- 1 tsp chili powder
- ½ tsp cumin
- 1 lime - juiced
- Salt and Pepper - to taste
- 1 small red onion - chopped
- 2 Tbsp cilantro - chopped
- 1 avocado - diced
- Heat the olive oil over medium heat in a large skillet.
- Add the garlic. Sauté for 1-2 minutes, or until fragrant.
- Add the quinoa, broth, beans, corn, chili powder and cumin.
- Cover and cook over medium heat until the liquid is absorbed and the quinoa is tender.
- Add the lime juice, salt, pepper and tomatoes.
- Cook for an additional 2-3 minutes.
- Stir in the avocado, onion and cilantro, and serve immediately.