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"Do vegetarians eat animal crackers?"--Unknown

Mexican Quinoa Recipe

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This recipe for Mexican Quinoa is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive oil
2 cloves garlic, minced
1 jalapeņo, minced
1 cup quinoa
1 cup vegetable broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 tsp chili powder
1/2 tsp cumin
Kosher salt and freshly ground pepper to taste
1 avocado, halved, seeded, peeled, and diced
Juice of 1 lime
2 Tbsp chopped fresh cilantro leaves (I usually use more)
Directions:
Directions:
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeņo, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili power 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.
Personal Notes:
Personal Notes:
Super easy and tasty. Makes a nice side dish or filling enough for a vegetarian main course.

 

 

 

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