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February 12, 2017

Mexican Quinoa

Tonight was Taco Night! I was looking for a side to pair with dinner, usually unmake Spanish Rice..  But I wanted to mix it up a bit. I turned to Pinterest and found this recipe, which I changed a few things based on what I had on hand. It came out super yummy, so I had to share it with all of you! 

 

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup quinoa
  • 1 1/2 cup water 
  • 1 tomato, diced 
  • 1/2 cup salsa 
  • 2 cups corn kernels, frozen
  • 1 teaspoon chili powder
  • salt and black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro leaves

 

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, water, beans, corn, chili powder; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Top with avocado, lime juice and cilantro.
  3. Serve immediately.
 

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