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.
I don’t understand this recipe. There is broth in the instructions but not in the ingredient list. Also the picture shows tomatoes.
Your instructions say both broth and tomatoes, although neither is included in the ingredients list. Also, you never say when to add the onion.
Do you drain the beans or is that the broth that is listed in the directions.