Umami
Umami

Cooking With Hatchells

One Pan Mexican Quinoa

4 servings

porties

10 minutes

actieve tijd

35 minutes

totale tijd

Ingrediënten

1 tablespoon olive oil

2 cloves garlic (minced)

1 jalapeno (minced)

1 cup quinoa

1 cup vegetable broth

1 15-ounce can black beans, drained and rinsed

1 14.5 oz can fire-roasted diced tomatoes

1 cup corn kernels (frozen, canned or roasted)

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

Instructies

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 20 minutes. Stir in avocado, lime juice and cilantro.

Serve immediately.

4 servings

porties

10 minutes

actieve tijd

35 minutes

totale tijd
Begin met koken

Klaar om te beginnen met koken?

Verzamel, pas aan en deel recepten met Umami. Voor iOS en Android.