Ok, so I love quinoa, BUT ever since a massive dinner fail where I made stuffed peppers with quinoa, my husband refuses to put it on our weekly menu. It’s been about 10 months since that happened, so I figured I would try again. Lots of flavor… cook the quinoa enough… It should work… Well, it did! This meal was a hit! We all loved it!
What You Need:
1 tablespoon olive oil
2 cloves garlic, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat.
- Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
- Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.
I love leftovers, but this meal definitely tastes better when served immediately. You do lose some of the moistness with leftovers, so I would not double this recipe, in particular.