Mexican Quinoa
Growing up in Southern California has made me no stranger to Mexican food. I love the flavors and luckily my kids do too! This dish is one that I have made several times in the past, but always used rice and added chicken. However, I have changed it a bit to try and stay on my low-carb eating plan which I have had much success with! The quinoa in this recipe is a great substitute for rice and has a ton of great health benefits. It is a good source of protein, fiber, iron, copper, thiamin and vitamin B6. It also contains a perfect balance of all nine amino acids essential for nutrition which makes it a complete protein. If you are new to cooking with quinoa, you can read the post I wrote for Cilantro Lime Quinoa. It has lots of tips for cooking it!
Ingredients:
- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1 (15oz) can of corn, drained and rinsed
- 1 (15oz) can of black beans, drained and rinsed
- 1 (15oz) can of diced tomatoes
- 3/4 c uncooked quinoa, rinsed
- 1 c vegetable broth
- 2 tsp taco seasoning
- 1/2 of a small lime
- 1/4 cup chopped cilantro
Before you begin, be sure to rinse your quinoa. If you skip this step, it will taste bitter!
Next, in a large pot or pan, saute onions in oil for a minute or two over medium-high heat. Then add all other ingredients and stir to combine.
Cover your pot and simmer for 20 minutes on medium heat.
Once cooked, squeeze half of a small lime over the dish.
Then sprinkle with chopped cilantro.
You can also add sour cream, avocado, or shredded cheese to this dish. Or serve with chips!
This one-pot dinner is quick and clean up is a breeze! You can add cooked meat if you like, but we eat it as is using the quinoa as our protein source. Enjoy!
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