Mexican Style Quinoa

Mexican Style Quinoa

The ingenious trick in this next recipe is that the whole thing is made in one pan - without the unnecessary mess and extra dishwashing. Even the onions are fried together with the rest of the ingredients in the same pan. Besides the ease of preparation, this dish is healthy, nourishing, special, and combines ingredients usually found in Mexican cuisine - corn, beans, avocados, and wonderful spices.

Ingredients

 

Olive oil - 1 tbsp. 

Garlic - 2 cloves (crushed) 

Chili pepper - 1 (finely chopped) 

Quinoa - 1 cup 

Vegetable broth - 1 cup 

Black beans - 1 1/2 cup (canned or cooked and drained) 

Tomatoes - 14 oz (diced or crushed (canned is also fine)) 

Corn - 1 cup (canned) 

Chili powder - 1 tsp. 

Cumin - 1/2 tsp. 

Salt - to taste 

Ground black pepper - to taste 

Avocado - 1 (peeled and cubed) 

Lemon - 1 (juiced) 

Cilantro - 2 tsp. (finely chopped) 

Preparations

 

Heat up olive oil in a large pan over medium-high heat. 

 

Add the garlic and chili peppers and stir for about one minute. 

 

Add the quinoa, vegetable stock, beans, tomatoes, corn, chili powder, and cumin to the pot. Season with salt and pepper to taste and bring the stew to a boil. 

 

Cover the pot, lower the flame and cook for about 20 minutes until the quinoa cooks through. 

 

At the end of cooking, add the avocado cubes, lemon juice, chopped cilantro, and serve. 

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