In My Kitchen: Mexican Quinoa

I’ve been trying to eat more grain-and-veggie bowls, since they are so healthy, low-calorie and filling, but the same-old combinations of quinoa, couscous, veggies and dressings gets old really fast.

I love this One-Pot Mexican Quinoa because there is so much flavor, but it doesn’t come from fat, so you can feel free to indulge.

You’ll need:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 1/2 cups uncooked quinoa
  • 1 red, orange or green bell pepper, diced
  • 1 cup corn kernels
  • 12 oz jar salsa (1 1/2 cups)
  • 3 cups vegetable broth
  • 15 oz can black beans, rinsed and drained
  • 1 cup shredded Cheddar or Mexican shredded cheese
  • Optional toppings: Cilantro, Sour Cream, Green Onion, Avocado, etc.


Instructions:

  1. Heat oil in a large skillet over medium heat. Add onion and saute until tender, about 3 minutes.
  2. Toast quinoa for 1 minute. Then stir in peppers, corn, salsa, beans and broth. Add salt and pepper to taste. Stir to combine.
  3. Bring to a boil, then reduce heat to a simmer and cover.
  4. Cook for 25-30 minutes, stirring occasionally, until quinoa is cooked.
  5. Remove from heat and stir in cheese. Add any desired toppings and serve!

Source: Adapted from a recipe by My Everyday Table

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