Mexican Quinoa

Serves: 4 
Calories: 365/serving
Garlic2 clovesminced
Celery2 stalkschopped
Carrot2 mediumchopped
Green onion1 bunchchopped
Jalapenos3 mediumchopped
Quinoa1.25 cupsuncooked
Bouillon paste 1 tsp
Water1.5 cupsadjust
Black beans1/3 cup drycook
Tomatoes15 ozdiced
Corn1 cup
Cumin powderto taste
Cayenne pepperto taste
Saltto taste
Sugarto taste
Avocado1 mediumcubed
Cilantroto tastechopped
Lemon juiceto taste

  1. Fry green onion, garlic, celery, carrot and jalapenos until fragrant
  2. Add broth, beans, quinoa, tomatoes, corn and spices
  3. Bring to boil, reduce heat, cover and cook for 20 minutes until liquid is absorbed
  4. Add avocado, lemon juice and cilantro and serve with tortilla chips


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