Tuesday, 7 June 2016

one pot Mexican quinoa

One pot recipes are my thang. Minimal effort (chuck ingredients in..leave to simmer for a while) and barely any dishes afterwards, win win!

This quinoa dish is deeelicious. I've made it a million times and it's turned out perfect every time - fail-safe recipe. This can be used as a main, a side dish or even as part of a burrito bowl. 

This recipe yields four portions. 

  • 1 cup of quinoa, rinsed in cold water
  • 1 tin of black beans, rinsed
  • 1.5 cups of 'chicken' bouillon (I use Massel, you can find it here)
  • 1 brown onion, diced
  • 1 small tin of sweetcorn (198g)
  • 1 jalapeno, finely chopped
  • 2 peppers (I used red & yellow), diced
  • 4 cloves of garlic, finely chopped
  • 1 tin of chopped tomatoes
  • 2 tbsp of ground coriander
  • 2 tbsp of chilli flakes
  • 1 tbsp of cumin
  • 1 tbsp of chilli powder
  • 1 tbsp of tomato puree
  • Salt/pepper to taste
  • Juice of half a lime
  • Toppings - avocado slices, chopped spring onion and chopped coriander leaves

Heat up a large pan to medium-high and add onions, garlic and jalapeno. Fry for a couple of minutes until softened. Add peppers and fry for a further 2-3 minutes. Add quinoa, black beans, 'chicken' bouillon, sweetcorn, tinned tomatoes, coriander, chilli flakes, cumin, chilli powder, tomato puree and salt/pepper. Give this a good stir then cover and reduce heat to medium-low. Simmer for 30 minutes then remove from heat.

Squeeze in the juice of half a lime and stir. Top with avocado slices, sliced spring onion and chopped coriander. IT'S THAT EASY. Enjoy :) 

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