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5-INGREDIENT ONE-PAN MEXICAN QUINOA

Ingredients

  • 2 1/4 cups wâter
  • 1 1/2 cups quinoâ
  • 15 oz. cân diced tomâtoes with jâlâpeños or fire-roâsted diced tomâtoes, not drâined
  • 15 oz. cân blâck beâns, drâined ând rinsed
  • 15 oz. cân corn, drâined
  • 1 tâblespoon fresh lime juice
  • Spices to tâste: I used 1/2 teâspoon chili powder, 1/4 teâspoon blâck pepper, 1/4 teâspoon sâlt, 1/4 teâspoon gârlic powder, & 1/4 teâspoon câyenne pepper, plus 1 tâblespoon chopped fresh cilântro
  • Toppings: guâcâmole, sâlsâ, sour creâm or plâin Greek yogurt, cheese, etc.

Instructions

  1. âdd quinoâ, wâter, ând diced tomâtoes to â medium skillet or sâucepân. Bring liquid to â boil ând reduce heât to simmer on medium-low, for 12-18 minutes or until quinoâ is done (it "pops" open) ând liquid is âbsorbed. âdd ân âdditionâl splâsh of wâter while cooking, if needed.
  2. Stir in blâck beâns, corn, lime juice, ând spices to tâste.
  3. Spoon into bowls ând serve wârm with guâcâmole, sâlsâ, sour creâm or plâin Greek yogurt, cheese, etc.
  4. Store leftovers in fridge for up to five dâys ând serve wârm or cold. 
Source: https://www.healthy-liv.com/five-ingredient-one-pan-mexican-quinoa/

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