One of my all time favorite recipes for Meatless Monday is the One Pot Mexican Quinoa from Damn Delicious. I mean what is there not to love about a delicious meal that is easy to prep, easy to cook, leaves little mess, and is delicious?? Oh and it makes for great leftovers too! Its a no brainer right??
So I have been playing around a bit with the recipe, and today I and sharing with you my own version of this awesome meal. I like adding in extra veggies (peppers) and omitting the corn. This balances the meal better for me and I think it tastes even better with the added veggies.
Hope you enjoy it as much as I do!
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 cup quinoa
1 cup low-sodium vegetable broth
1 (15-ounce) can organic black beans, drained and rinsed WELL
1 (14.5 oz) can organic fire-roasted diced tomatoes
1 small yellow onion, diced
1 organic green pepper, diced
1 organic red pepper, diced
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
Instructions
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Add in diced peppers and onion and sauté for another few minutes.
Stir in quinoa, vegetable broth, beans, tomatoes, 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.
Top with lime juice and cilantro.
Optional toppings: avocado, guacamole, salsa, Sriracha, sour cream, cheese.
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