• Shannon Roussy

Quinoa Mexicana

I got this recipe from a friend a while back, and I'm not sure where it originates from. I have made it a couple times and thoroughly enjoyed it. This recipe makes 6 servings.


Ingredients

  • 1 tbsp olive oil

  • 1 chopped onion

  • 2 chopped bell peppers (or handful of sweet peppers)

  • 1 tbsp cumin

  • 1/2 tsp ground coriander

  • 2 chopped garlic cloves

  • 1 cup quinoa, rinsed and dried

  • 1 can black beans, drained and rinsed

  • 1 cup corn kernels, fresh or frozen

  • 1 can diced tomatoes with juices

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 1 cup water or vegetable broth

  • 1/4 cup fresh cilantro

Garnish:

Avocado, green onions, lime wedges, fresh mango


Directions

  1. Heat oil in 12-inch pan over medium heat. Add onion, peppers, cumin, and coriander. Cook and stir occasionally for around 7 minutes.

  2. Stir in garlic, quinoa, black beans, corn, tomatoes, salt and pepper. Stir well.

  3. Add in liquid, cover and bring to boil. Then turn heat down to low and simmer for 20 minutes or until all liquid is absorbed.

  4. Let stand for 5 minutes, then fluff with fork. Just before serving, stir in fresh cilantro.

  5. Spoon quinoa into bowls and add garnishes as desired.

A few tips:

Spices: Do not skip on sautéing ground cumin and coriander at the beginning.They are both oil soluble spices, which means in order for them to release their flavors they need to interact with oil. If you want to make this recipe spicier, you can add in jalapeños.

Top if off: with sour cream, crema, or cotija

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