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