Quinoa with a Mexican flavor that is both extremely healthful and delicious.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons olive oil
- 3 jalapeno peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 1 ¼ cups vegetable broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 cup quinoa
- 1 cup frozen corn kernels
- ½ teaspoon kosher salt
- ⅓ cup chopped fresh cilantro
- ¼ lime, juiced
Instructions
- Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
- Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
- Fluff quinoa with a fork. Stir in cilantro and lime juice.
Reviews
Really good! The whole family loved it.
Healthy and delicious! I made a few changes. Instead of frozen corn, I used canned sweet corn. I used about half the juice from the diced tomatoes and half from the corn. I don’t typically like spicy foods, so I was worried three jalapenos would be too hot, but without the seeds, it was perfect.
Delicious! I used a 10 oz can of Rotel tomatoes instead of the large can of regular tomatoes so I added a few chopped cherry tomatoes to compensate. As written you get a nice side dish. Add an avocado and a hard boiled egg and it turns into a perfect meal even on-the-go. Thank you for the recipe.