For the past couple years, we've jumped onto the quinoa bandwagon in a major way! I mean who doesn't love a high protein, high fibre food that's chockful of nutrients and is low on the glycemic index.
When I saw this recipe for Mexican Quinoa at Damn Delicious, I knew I had to take try my own spin on it for my little family.
Ingredients
(Serves 4 people or two adults, two little ones and leftovers for lunch the next day)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4cup red onion finely chopped
- 6 or 7 button mushrooms, sliced
- 1/2 red or green pepper, coarsely chopped
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 cup corn kernels
- Optional: 1 teaspoon of liquid smoke OR 1 teaspoon of chipotle chile for those who like the heat
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- Toppings: avocado, cheese, cilantro, green onions, sour cream, jalapenos- whatever you like on your mexican food!
Directions
Heat olive oil in a large skillet over medium heat.
Watch your toddler who is eating the red peppers like it's
her job
Add garlic, onion, and cook, stirring frequently, until fragrant, about 1 minute.
Add mushroom and green peppers and cook for a minute more.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, liquid smoke or chili powder and cumin.
 |
| In this particular instance, I didn't have the black beans so I omitted it but I prefer it with |
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 whatever toppings you desire.
Serve immediately.
It is seriously so good and so filling! YOu don't even realise that it's a vegetarian meal! And it takes about 20 minutes. Try it…. it shall not disappoint!
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