Mexican Quinoa
Say hello to my new favorite bikini season meal- One Pot Mexican Quinoa! ??
If you don’t believe that “healthy can be delicious”, this quinoa dish (and every recipe on CulinaryBee) is here to prove you wrong…! Eating healthy is all about knowing what is nutritious, tastes delicious, and is easy to prepare using the organic ingredients available in your local grocery store. The consumption of high quality and nutritious foods is one of life’s great pleasures. There is absolutely no need to sacrifice “the taste” in order to eat healthy.
We all are well aware of the awesomeness that is Quinoa! It contains all the nine essential amino acids required by our body, making it the most efficient life sustaining food. This recipe enhances the already existing awesomeness of quinoa by adding fresh veggies and spices to make it amazingly flavorful. The recipe is highly customizable and is super easy to make. I used a teaspoon of unrefined coconut oil to sauté the veggies, added organic crushed tomatoes, black beans and spices. Rinsed quinoa is cooked in the sautéed veggies and spice mixture to let the flavors soak in. It took me only 25 minutes to cook this quinoa dish, including preparation. Leftovers can be stored for few days in the refrigerator.
Ingredients
1 Teaspoon Organic Unrefined Coconut Oil
2 Cloves Garlic, minced
1 Small Onion, chopped
1 Jalapeno, minced – optional
1 Cup Quinoa, rinsed
1 Cup Organic Vegetable Broth (low sodium) or water
1 (15-ounce) Can Organic Black Beans, drained and rinsed
1/2 Cup Organic Canned Crushed Tomatoes
1 Medium Tomato, chopped
1 Cup Assorted Vegetables (corn kernels, green peas, red and green bell peppers, spinach)
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Dried Thyme
1/4 Teaspoon Dried Oregano
Salt to Taste
Juice of 1 Lime
Fresh Cilantro (chopped) for Garnish
Process
- Heat oil in a skillet over medium-high heat. Add garlic, jalapeno (if using) and chopped onion, and cook, stirring frequently for about a minute.
- Add the assorted veggies add salt, and stir for about 2 minutes. No need to cook the veggies completely.
- Now add chopped tomatoes, canned tomatoes, black beans, ground cumin, chili powder, thyme and oregano and give everything a gentle stir.
- Stir in rinsed quinoa, vegetable broth or water, and bring the mixture to a boil. Cover the skillet, reduce heat and simmer until quinoa is cooked through, about 18-20 minutes. Stir in lime juice.
- Garnish with cilantro and serve warm.
Enjoy! 🙂
