Happy Fall and all things apple and pumpkin! Fall is hands down my favorite season..I love the cooler weather, the pumpkins, all things apple, mums and wearing sweaters.
Fall also means comfort food to me…pizza, pasta, pie…hmm. While delicious, they do not exactly help in the waistline department when eaten on a regular basis so I am always looking for dishes that are as tasty and comforting as they are healthy. And this Mexican Quinoa dish fits both those parts AND is made in one pot! Yay minimal cleanup:).
While it is not the typical “fall dish” i.e. it does not have pumpkin, apple, sage or cinnamon in it; it is delicious and the perfect new addition to your weekly food repertoire if I say so myself. I started making it a couple of months ago and it has quickly become a family favorite.
I hope your family likes it as much as mine!
Mexican Quinoa Recipe
Ingredients:
1 tablespoon of olive oil
2 cloves of garlic minced
1 jalapeño (2 or 3 if you like it spicy)
1/2 onion (I prefer sweet onions)
1 (14.5 oz) can of diced tomatoes (I prefer San Marzano tomatoes)
1 can of corn
1 can of black beans
1 cup of uncooked quinoa
1 cup of chicken broth (or vegetable)
1/3 cup of chopped cilantro
1/2 tsp of salt
1 chopped avocado
sour cream
shredded Mexican cheese mix
1 lime
Directions:
1. Heat the olive oil in sauce pan or dutch oven on the stove top.
2. Add the garlic, onions and jalapeño to the pan and cook for 1 minute or until fragrant.
3. Stir in the quinoa, chicken broth, tomatoes, bean, corn and salt in the pan.
4. Bring to a boil.
5. Then reduce heat to medium low. Cover and simmer for 25 minutes (until the liquid is absorbed).
6. Remove from heat and garnish with sour cream, shredded Mexican cheddar cheese mix, chopped avocado and cilantro. Squeeze a quarter of lime over meal (or more based upon your liking/taste preference).
7. Serve and enjoy!
Recipe Adapted from Damn Delicious