One Pan Mexican Quinoa

Published by Bat-El at July 20, 2017

Ingredients

1 ½ cups quinoa- soaked in water for 4 hours or overnight
2-3 Tbsp oil (I use grapeseed oil)
1 cup organic corn (frozen or from a can) - drained
1 can black beans, 15oz (BPA free if possible)- drained
1 big onion- diced
1 cup crushed tomatoes (freeze the rest for another dish)
1 red bell pepper, cut into strips
½ tsp turmeric
½ tsp cumin powder
1 tsp salt
1/2 tsp black pepper
2 ¾ cups boiling water

For the topping:
Sliced avocado
Some chopped cilantro
Sliced jalapeno

I’m starting to realize that I can fall in love with quinoa again and again. This dish is packed with flavors, texture and so much protein and fiber. My kids absolutely loved it! I served it without the toppings, only with avocado. This is a wonderful way to incorporate black beans. This meal will keep you full and satisfied for hours. Great for lunch the next day or even for a party.

Instructions

1) Heat up the oil in a wide pot and start sautéing the onion and peppers. Once they turn translucent add the corn and beans. Mix for few minutes.

2) Add the spices, mix for a minute to allow the flavors to open, and add the soaked quinoa (after you’ve drained and washed it from the soaking water) and crushed tomatoes and mix.

3). Add the boiling water, stir, check for salt and pepper and wait for bubbles. Once boiling, lower the flame to the lowest possible and cook for about 20 minutes until liquids have evaporated. Turn off the flame and keep covered for 10-15 minutes.

4). Sprinkle cilantro, slices of a avocado and jalapeno.