Mexican Quinoa

January 15, 2018

One Pan Mexican Quinoa

I stumbled across this recipe on Facebook a while back and modified it to be whole food plant based. Its fast and easy to make and a hit with vegans and meat eaters alike. I like to make it using salsa for the sauce, but it can also be made with canned tomatoes or tomato sauce for a milder version. When cooking for kids or those not fond of spice, omit the jalapeño and use mild chilli powder.  Serve it with additional hot sauce or salsa at the table for those who love the heat.

Quinoa seeds have a natural coating of saponins on them which gives them a bitter taste. This is the plant’s natural defence mechanism to discourage birds from eating the seeds. The quinoa you purchase is often pre rinsed to remove the saponins, but I like to rinse mine before using just in case. You can rinse in a strainer under running water, but to conserve water I like to put the quinoa in a quart jar and cover with water. Let it sit for a few minutes. When you are ready to use, give the jar a good shake and drain the quinoa into a strainer.

One Pot Mexican Quinoa
• 1 onion, diced
• ½ jalapeño, chopped fine
• 1 pepper, diced (your choice, red, yellow orange or green)
• 1 carrot, diced fine
• 2 cloves garlic, minced
• 1 cup corn, fresh or frozen
• 1 can beans, drained and rinsed (your choice black, pinto, kidney or mixed beans)
• 1 cup tomatoes, tomato sauce or salsa
• ¾ cup quinoa, rinsed
• 1 tsp chilli powder (mild or hot)
• ½ tsp cumin
• ½ tsp salt
• 1 cup vegetable broth

Rinse quinoa well and set aside. In a large saucepan, sauté onion, jalapeño, pepper, carrot and garlic with a small amount of water or broth until onion is softened. Add corn, beans, tomato and spices. Add quinoa and broth and simmer for 20 minutes or until quinoa is cooked. Serve with diced avocado and tomatoes.

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