Quick and Easy: Mexican-style Quinoa With Corn and Black Beans

A few days ago, my (new) sister-in-law sent me the below recipe, from Damn Delicious.  On my continued quest to empty our refrigerator and still cook healthfully before we leave this weekend, I decided last night was the perfect time to give it a try.  Almost everything in here comes straight from the pantry – and the best part: it all cooks in one pan!  (I think the Husband, on clean-up duty, appreciated that.)

Mexican-style Quinoa With Corn and Black Beans

  • olive oil
  • 3-4 cloves minced garlic
  • 1 jalapeno (I didn’t have on hand, so I used a can of green chilis and of course, some crushed red pepper)
  • 1 cup quinoa
  • 1 cup chicken or veggie broth
  • 1 15 oz can black beans, drained and rinsed
  • 1 14.5 oz can fire roasted tomatoes
  • 1 14.5 oz can corn, drained and rinse
  • a big handful of chili powder
  • a good dash of cumin
  • salt and pepper to taste
  • juice from 1 lime
  • toppings: cilantro, avocado, cilantro, grated cheese
  1.  Heat the olive oil in a large skillet over medium heat.  Add the minced garlic, the crushed red peppers (if you’re using them).  Also add your other “heat” factors – jalapenos, chilis, poblano pepper.
  2. Stir in quinoa, broth, beans, tomatoes, corn, chili powder, cumin, salt and pepper.  Bring to a boil and then reduce heat, cover and simmer about 20-25 minutes, or until the quinoa is cooked through.
  3. Remove from heat, stir in lime juice, and serve with your choice of toppings.
nonstop cilantro in our house
nonstop cilantro in our house…

The Verdict:

This was good, if not knock-your-socks-off.  Fresh ingredients – fresh jalapenos, fresh corn, fresh tomatoes – would really bring this up a notch.  And I’m not sure how I didn’t notice the lack of onion in the ingredient list – I’ve never met a recipe to which the addition of onion didn’t make it better!  Overall, though, this was quick and easy, a good way to use up the leftover ginger and cilantro sour cream mix from the other night, and it provided us with some great leftovers for lunch.  I might try this again in the future with more of a Mediterranean twist – I’m picturing garbanzo beans, sundried tomatoes, onions, garlic, tahini – tossed with fresh parsley and cucumbers?  Maybe the next time we need to clean out the pantry.

Advertisements

Published by

varinaj

planning, cooking, eating and repeating.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s