Mexican Quinoa

Name: Mexican Quinoa
Cuisine: American
Ingredients: 1 tbls olive oil; 1 jalapeno pepper, chopped (seeded or not, up to you); 2 cloves garlic, chopped; 1 bell pepper (green, yellow, orange or red, your choice); 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) fire roasted tomatoes; 1 cup yellow corn; 1 cup quinoa; 1 cup chicken broth; 1 tbls red pepper flakes; 1 1/2 tsp chili powder; 1/2 tsp cumin; 1 pinch each salt and pepper; 1 avocado, diced; 1 lime; Cilantro

Angie @Rekcah

Monroe, Washington

This recipe is very versatile. Eaten hot or cold. Great for meatless Monday. You can add any meat to it or can be made vegan. And best of all, it can be done in one pot! Another one of my comfort foods. 🙂

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Ingredients

1 tblsolive oil
1jalapeno pepper, chopped (seeded or not, up to you)
2 clovesgarlic, chopped
1bell pepper (green, yellow, orange or red, your choice)
1 can (15 oz)black beans, drained and rinsed
1 can (14.5 oz)fire roasted tomatoes
1 cupyellow corn
1 cupquinoa
1 cupchicken broth
1 tblsred pepper flakes
1 1/2 tspchili powder
1/2 tspcumin
1 pincheach salt and pepper
1avocado, diced
1lime
Cilantro

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Steps

1

Heat oil in a large skillet on med high heat. Saute jalapeno, garlic and bell pepper until fragrant, about 1 minute.
2

Stir in black beans, tomatoes, corn, quinoa and chicken broth.
3

Season with red pepper flakes, chili powder, cumin, salt and pepper. Bring to a boil, cover skillet with lid and reduce heat to low and simmer until quinoa is tender and liquid is mostly absorbed. About 20 minutes.
4

Squeeze in lime juice. Top with diced avocado and cilantro.
5

Serve and enjoy!