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Mexican Quinoa

Today's Parent | posted Tuesday, Mar 1st, 2016

quinoa

Preparation time: 5 minutes
Cooking time: 20 minutes
Standing time: 5 minutes
Makes: 4 servings

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 1 cup quinoa, rinsed well and drained
  • 1 tbsp chopped garlic
  • 2 tsp chili powder
  • 1 cup sodium-free vegetable stock
  • 1 540-mL can black beans, rinsed well
  • 1 398-mL can diced tomatoes
  • 1 cup fresh or defrosted frozen corn kernels
  • 1/4 tsp salt

Garnishes

  • chopped cilantro
  • grated cheddar cheese
  • lime wedges

Instructions

  1. Heat olive oil in a medium saucepan over medium heat. Add onion and sauté for 2 min or until beginning to soften.
  2. Add quinoa and sauté for 4 min or until quinoa begins to brown and smell nutty. Add garlic and chili powder and sauté 1 min longer.
  3. Add stock, beans and tomatoes and bring to a boil. Cover pot (but leave lid slightly askew), turn heat to low and simmer for 15 min or until quinoa is cooked.
  4. Add corn to pot, remove from heat and let stand 5 min. Season with salt and fluff with a fork to combine. Serve with garnishes on the side.

Note:

Toasting grains and seeds, like quinoa, in a dry pan before adding liquid brings out their nutty flavour.

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