I am still loving cooking with quinoa. It's healthy, filling, and so versatile. Tonight's recipe is also versatile in how you eat it. You can eat it plain in a bowl like I did, or you can make it the filling of a burrito or taco. You can even add it to eggs for breakfast! You can play around with the ingredients for what goes in this based on your tastes and dietary needs. This also could be made with rice instead of quinoa if you prefer. A nice thing about this recipe is also that you probably have most of the ingredients on hand already. This dish takes less than 30 minutes to make for those busy weekday nights. This is a great meal to make for your next Taco Tuesday!
The ingredients:
1 TBSP olive oil
2 cloves of garlic minced
1 C diced bell pepper
1 C quinoa
1 C broth
1 can black beans drained and rinsed
1 can rotel
1 C corn kernels
2 tsp taco seasoning
1 tsp black lime or lime juice
1/2 tsp cumin
salt and pepper to taste
1 jalapeno minced (I used jarred sliced)
Cooked chicken (I used precooked rotisserie, but you can use any chicken, turkey, or beef)
The recipe:
Heat oil in a large skillet over medium high heat. Add garlic and pepper (onion if desired) and cook stirring frequently until fragrant about 1 minute.
Stir in the quinoa (uncooked), broth, beans, corn, Rotel, and seasonings. Bring to a boil, cover, and reduce and simmer until the quinoa is cooked through about 20 minutes. If too dry you can add more broth.
I finished by adding the cooked chicken, and sliced jalapenos and stirring to combine.
Garnish with sour cream, salsa, guacamole, cilantro, or tortilla chips.
Serve immediately.
Tips:
I did add some additional taco seasoning about an additional tsp and a shake of additional black lime for my taste.
If you do not have cilantro but have a cilantro crema or cilantro street taco sauce you get the great cilantro taste in a sauce that you can drizzle over the top.
This can easily be made vegetarian by leaving out the meat and using vegetable broth.
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