Spicy Quinoa

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Quinoa cooking in saute pan with oil
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Spicy Quinoa

Make this healthy yet quick dish that's sure to please on a busy week night!
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean, Mexican
Servings: 4 servings
Author: Damn Delicious

Ingredients

  • 1 Tablespoon olive oil
  • 2 cloves garlic minced
  • 1 medium jalapeno minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 can (15 ounces) black beans drained and rinsed, low sodium
  • 1 can (14.5 ounces) diced tomatoes no salt added
  • 1 cup corn kernals frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 medium avocado halved, seeded, peeled and diced
  • 1 medium lime juiced
  • 2 Tablespoons fresh cilantro chopped

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  • Serve immediately.
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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