One Pan Mexican Quinoa

This one pan Mexican quinoa with disgraceful beans and corn is super elementary to get, crowded with protein, and so satisfactory! It's the perfect party instruction for diligent life! I like ingestion it with novel herb and aguacate.

E'er since I've opening proven quinoa, I absolutely favorite it! I commonly use it to play salads (mostly with tomatoes, cuke, aguacate, and herb) and sometimes we also eat it as a sidelong saucer. Oh and in the season, I know making a quinoa soup with tomatoes and colewort.

I rattling gotta instal this direction (it's actually my mom's) on the diary in the forthcoming months. It's sooo vantage! But introductory, I've the recipe for this one pan Mexican quinoa for you guys. It's incredibly healthy and I perfectly Copulate making it one labouring weekdays. The recipe is caretaker cordiform.

  • 1 small red onion, chopped
  • 3 cloves of garlic, minced
  • 2 bell peppers, chopped (I used an orange and a red one)
  • 1 cup quinoa
  • 1 1/2 cup vegetable broth
  • 3 cups canned crushed tomatoes
  • 1 15 oz can black beans
  • 2 cups frozen corn
  • 1 tablespoon paprika powder
  • 1/2 tablespoon cumin
  • juice of one lime
  • 2 green onions
  • 1 cup fresh parsley, chopped
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes
  • 1 avocado, to serve
  1. Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
  2. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
  3. Cover with a lid and cook for 20 minutes. Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

Post a Comment