One-Pot Mexican Quinoa with Sweet Corn, Avocado, and Feta

• porcje: 2 servings
• czas aktywny: 30 minutes
• całkowity czas: 40 minutes

Składniki

1 ½ cup Quinoa

4 clove Garlic

1 unit Jalapeño

2 cups Vegitable stock

26 ⅘ ounce Black Beans

28 ounce Diced Tomatoes

2 unit Corn on the Cob / 1 can

2 teaspoon Chili Powder

2 teaspoon Cumin

2 unit Avocado

4 ounce Feta Cheese

2 teaspoon Olive Oil

Wskazówki

Mince the garlic. Cut the corn kernels off of the cob. Finely chop the jalapeno, removing the ribs and seeds if you prefer less heat. Drain and rinse the beans.

Heat a large drizzle of oil in a large pan over medium heat. Add the garlic and jalapeno (to taste, it’s spicy) and cook 30 seconds, until fragrant. Add the chili powder and cumin and cook for another 30 seconds to bloom. Season with salt and pepper.

Add the quinoa, stock, beans, corn, and diced tomatoes to the pan. Season with salt and pepper. Bring to a boil, cover, and reduce the heat to low. Cook for about 15 minutes, until the quinoa is tender.

Peel, pit, and slice the avocados. Once tender, fluff the quinoa mixture with a fork and serve with avocado slices and feta on top. Enjoy!

Wartości Odżywcze

• Kalorie: 777 kcal
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 5 g
• Sód: 1066 mg
• Węglowodany Całkowite: 96 g
• Błonnik Pokarmowy: 32 g
• Cukry Całkowite: 14 g
• Białko: 34 g