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Mexican Quinoa
Ingredients
1
Tbsp.
olive oil
2
cloves
garlic
minced
2
jalapenos
minced
1 & 1/2
cup
quinoa
2
cup
chicken broth
2
15 oz. cans
black beans (canned)
rinsed and drained
2
14.5 oz. cans
diced tomatoes
2
cup
corn kernels
fresh or frozen
2
tsp.
chili powder
3/4
tsp.
ground cumin
1/4
tsp.
salt
1/8
tsp.
ground black pepper
5
Tbsp.
cilantro
chopped
Sour cream
garnish
Instructions
Mise en place (always!). Mince jalapeno (use gloves!) and garlic.
Heat oil in large skillet over medium-high heat.
Add garlic & jalapeño. Sauté for 1-2 minutes, until garlic slightly browned.
Stir in quinoa. Stir well, allow it to soak up any juice/liquid.
Stir in broth, beans, tomatoes, corn, chili powder, cumin, salt, & pepper. Bring to a boil.
Cover, reduce heat, and simmer until quinoa is cooked and fluffed up (15-20 minutes).
Remove from heat. Stir in 4 Tbsp. fresh cilantro. Garnish with sour cream and extra cilantro, if desired.
Notes
***Wear gloves to mince jalapeño!