This was my first time making quinoa and I’m pretty sure it was my first time even eating it. It’s gotten really popular in the last decade or so and I can finally find it at my normal grocery store. I wanted to make something with it to try it out and thought it would be nice in a Mexican sort of dish instead of rice. I Googled a bit and found a few Mexican-style quinoa recipes. I used a recipe on the blog Damn Delicious as a guide. The ability to cook everything in one pot together really sealed the deal for me. Robbie and I both loved this. I will definitely be making it again, possibly this weekend.
Adapted from One Pan Mexican Quinoa from Damn Delicious
half of a red onion, diced
1-2 tsp minced garlic
1 cup quinoa, rinsed
1 cup vegetable broth
1 15 oz. can of black beans, drained (I stand by by El Ebro as the best canned black beans on the planet.)
1 14.5 oz can of fire roasted tomatoes, semi-drained, keep most of the juice (I prefer Muir Glen Organic Diced Fire Roasted Tomatoes.)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
pinch of cayenne powder
salt and pepper
juice of half a lime
1 avocado, diced
1. Heat olive oil in a large skillet (with a lid) on medium heat.
2. Add diced red onion and minced garlic to the skillet. Cook for about three minutes stirring occasionally.
3. Add the quinoa, vegetable broth, black beans, fire roasted tomatoes (with juice), and the spices to the skillet. Stir then put the lid on. Raise the heat to a boil then lower to simmer for 20-25 or until the quinoa is cooked and most of the liquid is gone.
This is what it looks like early on in the cooking process.
4. Towards the end of the cooking time, wash and cut the lime and avocado in half. Dice both halves of the avocado.
5. Stir in the juice of half a lime. Stir in the diced avocado. Serve immediately.
I feel the photos don’t do it justice and for that I apologize. It’s extra tasty good, I promise!