mexican quinoa

I love to cook and I am always excited to try out new and exciting, yet healthy recipes.  I found this recipe for Mexican Quinoa from Damn Delicious sometime last year and have been making it ever since.  It is so delicious, my mouth is actually watering right now while typing this up!  The great thing about this recipe is you make it all in one pan, I do love an easy clean up!  Sometimes I make this recipe with chicken cutlets and I just sauté them in the same pan prior to following the below recipe (just sprinkle some salt, pepper and some lime juice).  Once the chicken is cooked, I remove and throw it onto a cutting board and cut it into smaller bit size pieces to throw in for anyone who wants chickens plate while serving.  Check out the below recipe and comment your thoughts/suggestions, I would love to hear what you think!

INGREDIENTS:

1 tablespoon olive oil

2 cloves garlic, minced

1 jalapeno, minced

1 cup quinoa

1 cup vegetable broth (or chicken broth, whatever you have on hand)

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 (I sometimes do more – we like the lime flavor to really come out)

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

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. Enjoy!

xox

jess