One-Pot Mexican Quinoa
By: Sammy Jones
This dish integrates healthy quinoa with an selection of vibrant veggies and fragrant spices. It’s a pleasing and wholesome meal to be delightedin as a primary course or a flavourful side. With its simpleness and deliciousness, this one-pot meal is best for hectic weeknights as a fast and economical alternative.
Ingredients
- 1 tablespoon veggie oil
- 1 onion, diced
- 2 tsp minced garlic
- 1 capsicum, diced
- ¼ cup marinaded jalapeños, sliced
- 1 cup quinoa, rinsed
- 400g tin diced tomatoes, undrained
- 1 cup veggie stock or water
- 1 tsp ground cumin
- 1 tsp chilli powder
- ½ tsp paprika
- 400g tin black beans, drainedpipes & rinsed
- 125g tin corn kernels, drainedpipes
- Salt & pepper, to taste
- Fresh coriander, to garnish
- Lime wedges, to serve
Method
- Heat the veggie oil in a big pot or fryingpan over medium-high heat.
- Add the onion, garlic, capsicum and jalapeños (if utilizing) to the pot. Sauté for 5-7 minutes upuntil the veggies are tender and the onions are clear.