Sides
Mexican Quinoa
Description
A confetti of colorful veggies, hearty black beans, and whole grain quinoa, with zesty Tex-Mex spices and a zing of lime, this 30-minute Mexican Quinoa takes the odds and ends in your pantry and turns them into a one-pan vegetarian feast!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion diced
- 1 bell pepper red or green, cored and diced
- 2 cloves garlic chopped (about 1 teaspoon)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 1 cup quinoa
- 1 15 ounce can black beans rinsed and drained
- 1 14.5 ounce can fire-roasted diced tomatoes in their juices
- 1 10-ounce can diced tomatoes in green chiles in their juices
- 1 11-ounce can fiesta corn drained (or 1 ½ cups fresh, frozen, or canned corn kernels)
- ½ cup water plus additional as needed
- 3 tablespoons chopped fresh cilantro
- 1 medium lime zest and juice
- For serving: shredded cheese sliced avocado, plain Greek yogurt
Directions
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
- Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
- Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
- Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.
