Monday, November 17, 2014

Mexican Quinoa

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.