Thursday, October 10, 2013

A Mexican Twist on Quinoa

This is a light low-fat full of fibre recipe with just a hint of cumin and spice! All the Mexican flavours we love brought into one dish, great as a meal or a side! The original recipe came from HERE.

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What you will need:
•1 tablespoon olive oil
•1 medium sweet onion, diced
•2 cloves garlic, minced
•3/4 cup quinoa (uncooked), rinsed (red or white will work)
•1 (15 ounce) can black beans, drained and rinsed
•1 teaspoon chili powder
•1 teaspoon cumin
•1/4 teaspoon crushed red pepper flakes (more or less to taste)
•1/2 teaspoon black pepper
•Kosher or sea salt to taste
•1 (4.5 ounce) can diced green chilis
•1 (10 ounce) can diced tomatoes
•1/2 cup freshly chopped cilantro
•1 3/4 cup vegetable broth, low sodium

In a medium saucepan over medium heat add in your olive oil and sauté the onion for about 4 minutes, then add in garlic and sauté for an additional minute. Add in the rest of the ingredients in order, bring to a boil then reduce heat and simmer for 20 minutes. (May need an additional 5 minutes depending if the liquid is absorbed). Once done fluff Quinoa with spoon, and let stand for 5 minutes.


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