Meatless Monday's - One Dish Mexican Quinoa
Quinoa Skillet Dinner On my quest for healthy I continue to look for new recipes and ideas. This One Pan Mexican Quinoa – adapted from Cook Like a Champion - was shared from Stacey one of my biggest cheerleaders...
On my quest for healthy I continue to look for new recipes and ideas. This One Pan Mexican Quinoa – adapted from Cook Like a Champion - was shared from Stacey one of my biggest cheerleaders in my new life-style. Stacey is all about convenience, but it must be flavorful. I love the idea of one pot/pan dishes. I will confess now that I will add some veggies that are naturals to me in this Tex-Mex medley. I will note these within the recipe.
Lately, folks have been quizzing me how can you afford to eat healthy. I can promise that you can do this by shopping for veggies in season and keeping your pantry well stocked. This life-style takes a bit more time in the kitchen, but the dividends have been exceptional.
One Pan Mexican Quinoa
– Adapted from Cook Like a Champion
- 1 tablespoon olive oil. I would need about 2 – 3 tablespoons of olive oil as I will be adding some extra veggies.
- 2 cloves garlic – (I am the queen of garlic and I will add about 4 -5 cloves to bump up the flavors)
- 1 jalapeno pepper, minced
*** I would add 2 medium onions, chopped
***I would also suggest adding a red, yellow or orange pepper, chopped
- 1 cup quinoa, any color will work with this recipe
- 1 cup vegetable stock. Link to a simple stock on the stovetop recipe here: http://cilantrocooks.com/cilantro-blog/meatless-monday-go-west-flavors/
- 15 ounce can black beans, rinsed and drained
- 1 cup corn kernels. I suggest roasted corn if you have this available. Trader Joe’s has a great option
- 14.5 ounce can of fire-roasted tomatoes, Hunts is my favorite variety
- 1 teaspoon chili powder
- ½ teaspoon cumin, I would equal these starting at 1 teaspoon each of chili powder and cumin
- Salt and pepper to taste
- 1 avocado, halved, seeded and diced
- Juice of 1 lime – I would also add the zest for more flavors
- 2 tablespoons cilantro, chopped. I would opt for at least 4 – 5 tablespoons
- Heat the olive oil and add in the onions and peppers in a large skillet.
- Cook for about 5 – 7 minutes until vegetables are tender.
- Add in minced garlic and cook for another 3 – 4 minutes.
- Add quinoa, stock, tomatoes, beans, corn, spices and season with salt and pepper.
- Bring this mixture to a boil.
- Cover and reduce the heat and simmer until the quinoa is cooked.
- Checking this mixture in about 20 minutes.
- Finish with the avocado, lime juice, lime zest and cilantro.
- Serve immediately.
What is your favorite one pan dinner idea?