I pretty much love all different types of cuisines, because I pretty much love all food. That being said, if I had to choose just one to consume for the rest of my life, I would most definitely pick Mexican. Living without margaritas, guacamole, refried beans and lots and lots of queso would be a sad life. This dish offers a nice alternative to your typical burritos, tacos and enchiladas and couldn’t be easier. You basically sauté some vegetables, throw all the other ingredients in, simmer it and then gobble it up while wishing you were actually in Mexico on a beach. Perfect.
Quinoa is one of the few grains considered to be a “complete protein”. This means it provides your body with all of the essential amino acids your body needs to survive and function optimally, making it a great plant-based protein source for vegetarians. One-half cup of cooked quinoa gives you 6 grams of protein and 3 grams of fiber, making it a nutrition powerhouse in the grains department.
This dish can be made vegetarian or vegan to fit your individual preferences and it is also gluten-free.
1 T olive oil
½ onion, diced
1 small red pepper, diced
2 cloves garlic, minced
1 C quinoa, uncooked
14 oz. can reduced-sodium chicken or vegetable broth
15 oz. reduced-sodium black beans
14.5 oz. can diced tomatoes with green chilies (or 1 can diced tomatoes+1 can diced green chilies)
1 small can no salt added corn (or 1 C frozen corn)
1 tsp. chili powder
1 tsp. cumin
Ground pepper and salt to taste
Diced avocado and cheese for topping
In a large skillet, heat olive oil over medium-high heat. Add onion and sauté for about 2 minutes. Toss in garlic and red pepper and continue stirring until fragrant. Add quinoa, tomatoes, corn, broth and spices. Bring to a boil and simmer until liquid is almost all the way absorbed. Turn of heat and add black beans. Serve topped with avocado and cheese.