My friend Rachel made this quinoa dish for our Book Club last month. It was a huge hit!
We read Kelly Minter's new book, Wherever the River Runs. I highly recommend the book - favorite I've read this year - and I've read a lot of good books!
enjoy both-
leanne
ONE PAN MEXICAN QUINOA
Prep
Time 10 minutes
Cook
Time 25 minutes
Total
Time 35 minutes
Yield 4 servings
INGREDIENTS
·
1 tablespoon olive oil
·
2 cloves garlic, minced
·
1 jalapenos, minced
·
1 cup quinoa
·
1 cup vegetable broth
·
1 (15-ounce) can black beans, drained and
rinsed
·
1 (14.5 oz) can fire-roasted diced tomatoes
·
1 cup corn kernels
·
1 teaspoon chili powder
·
1/2 teaspoon cumin
·
Kosher salt and freshly ground black pepper,
to taste
·
1 avocado, halved, seeded, peeled and diced
·
Juice of 1 lime
·
2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS
·
Heat olive oil in a large skillet over medium
high heat. Add garlic and jalapeno, and cook, stirring frequently, until
fragrant, about 1 minute.
·
Stir in quinoa, vegetable broth, beans,
tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through,
about 20 minutes. Stir in avocado, lime juice and cilantro.
·
Serve immediately.
