Jan 19, 2022 | By: Tom Wild
Good Food, Good Life, 365 – Weeknight One-Skillet Quinoa Meal
Weeknight One-Skillet Quinoa Meal
Ingredients:
- 1 tablespoon avocado oil, or cooking oil of choice
- 1 medium-sized onion, chopped
- 1 small red bell pepper, chopped
- 1 small green pepper, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cloves of garlic, peeled and minced
- 1 cup of quinoa, rinsed and drained
- 1 (15-ounce) can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
- 1 can (15 oz.) diced tomatoes, with all their juices
- 1/4 to 1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup water or vegetable broth
- Cilantro, chopped, for garnish
- Chopped green onion or red onion, for garnish
- Avocado, chopped, for garnish
- Sour cream, for garnish
- Tortilla chips, for serving
Instructions:
- Heat oil in a 12-inch pan with a lid over medium heat.
- Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are tender and translucent, 7-8 minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the quinoa, black beans, tomatoes, and black pepper.
- Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
- Let it sit for 5 minutes or so and fluff with a fork. Add salt to taste.
- Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.
Sue’s Tips
When I happen to have frozen corn on hand, I add about 1 cup to the mixture at the same time that I add the black beans.
For a little more spicy heat, add some minced jalapeno to the pan when you saute the peppers and onion.
This makes a delicious taco filling.
Eat this dish chilled or at room temperature as a salad.
If your adventuresome at breakfast time, heat a bowl of this quinoa mixture and top it with a cooked egg.