One Pan Mexican Quinoa Food

ONE-PAN MEXICAN QUINOA

Steps:

• Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
• Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
• Fluff quinoa with a fork. Stir in cilantro and lime juice.

ONE PAN MEXICAN QUINOA CASSEROLE IN THE SLOW COOKER

Steps:

• Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion cumin powder, garlic, salt, pepper and adobe sauce inside, stirring until well combined.
• Pour in in the vegetable broth, stir well, and cover the pot. Cook on high for 3-4 hours. Mine was perfect at 3 hours, so check it and make sure the quinoa isn't burning.
• Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.

ONE PAN MEXICAN QUINOA SKILLET WITH BLACK BEANS

Steps:

• Heat a large 10" skillet over medium heat. Add oil. Once the oil is shimmering, add the bell pepper and onion. Sauté until vegetables are soft and onions are translucent, about 10 minutes. Add the chili powder, cumin, and quinoa and sauté for 30 seconds more, stirring constantly.
• Add the corn, black beans, salsa, broth, and salt to the pan. Stir to combine all ingredients. Bring to a boil. Once boiling, cover with a lid, reduce heat, and simmer for 20 minutes, stirring twice during the cooking process.
• Once quinoa is fully cooked, turn off heat, top with shredded cheese, then cover briefly to melt.
• Top individual servings with desired garnishes. Enjoy!

ONE PAN MEXICAN QUINOA

Steps:

• 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.

ONE PAN MEXICAN QUINOA

Steps:

• Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
• Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
• Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
• Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

ONE-POT MEXICAN QUINOA RECIPE BY TASTY

Steps:

• In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
• Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
• Add in black beans, corn, salt, and olive oil, and stir until combined.
• For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
• Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
• Portion out into 4 containers and refrigerate for up to 5 days.
• Enjoy!