ONE-PAN MEXICAN QUINOA RECIPE

ONE-PAN MEXICAN QUINOA RECIPE

Fixings

For The Mexican Quinoa:

1 tablespoon olive oil

1 medium-sized onion, hacked

2 little chime peppers, cleaved

1 teaspoon ground cumin

½ teaspoon ground coriander

2 cloves of garlic, stripped and minced

1 cup of quinoa, washed and depleted

1 (15 oz.) can dark beans, depleted and washed

1 cup corn bits, new or frozen

1 can (15 oz.) diced tomatoes, with every one of their juices

½ teaspoon fit salt

¼ teaspoon dark pepper

1 cup water or vegetable stock

¼ cup new cilantro, hacked - in addition to additional as embellishment

As Garnish:

1 ready avocado

2 stalks of scallions, hacked

1 lime, cut into wedges

Small bunch of pumpkin seeds (discretionary)

Directions

Heat oil in a 12-inch dish with a cover over medium hotness. Include the onion, peppers, cumin, and coriander. Cook, mixing sometimes, until onions are clear, 7-8 minutes.

Mix in the garlic and cook for 30 seconds.

Add in the quinoa, dark beans, corn pieces, tomatoes, and salt and pepper. Give it an enormous mix.

Pour in the fluid, put the top on, and heat it to the point of boiling. Then turn the hotness down to low and allow it to stew for 20-23 minutes or until all the fluid is ingested.

Allow it to sit for 5 minutes or so and cushion with a fork. Just prior to serving mix in the new cilantro.

Spoon the Mexican quinoa into bowls and embellishment with new cilantro, avocado, and scallions. Present with wedges of lime. Cool. Appreciate it!

ONE-PAN MEXICAN QUINOA RECIPE VIDEO