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One Pan Mexican Quinoa

We have some amazing cooks in our CAST.  In honor of Cinco De Mayo, we bring you Cathy Hutchinson’s Mexican Quino.  It’s easy, healthy and most importantly, tastes great!

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa (red or white, your preference)
1 cup vegetable broth
(15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) 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
2 tablespoons chopped fresh cilantro leaves

 

Mexican quinoa

 

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 25 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

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