Mexican Quinoa. Vegan. Gluten Free.
Mexican Quinoa that is vegan, gluten free and a one pot dish! My daughter found this recipe online and asked me to make it. I loved the ease and how lovely it looked. Plus anything Mexican is favorited in our family. This dish was so easy and perfect served at room temperature or hot. I’m thinking this would be lovely for a bbq or summer party. Perfect Meatless Monday idea. Packed with protein and healthy fats. This recipe was inspired by this One Pan Mexican Quinoa.
1- 2 tablespoons olive oil
4 cloves garlic, minced
1 jalapenos, minced (optional to seed it or not depending on heat preference)
1 cup quinoa
1 cup vegetable broth (organic)
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
3 ears of corn, kernels removed
2 teaspoons of ground cumin
1 teaspoon of smoked paprika
1 teaspoon chili powder
Salt and pepper to taste
1 handful of fresh cilantro leaves
3 spring onions, diced
1 avocado, diced
Heat olive oil in a large skillet over medium high heat and add your garlic and jalapeño. Sauté for 1 minute. Avoid burning the garlic. Then add the quinoa, broth, black beans, tomatoes, corn kernels, spices and salt and pepper to taste. Give it a good stir and cover to cook for 18-20 minutes. Prior to serving, stir in the avocado, lime juice and cilantro leaves.
— Knead to Cook