We love Mexican food around here– we have “Taco Tuesday” every week and this was one of our latest dinners. (We don’t actually have tacos every Tuesday, but it’s pretty close…) Some Mexican dishes are so inundated with cheese and sauce that they end up being very heavy. And sometimes tacos and such are also a bit too greasy to be considered healthy.
This Mexican quinoa, however, is light, healthy and full of flavor. Topped with typical Mexican standbys such as cheese, sour cream, salsa, and avocado, it’s really like eating a veggie burrito bowl. And since the quinoa and beans are full of protein, this vegan dish (omit dairy toppings) is a full meal in a pot.
2 teaspoons olive oil
2 cloves garlic, minced
3-4 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1-1/4 cups vegetable broth (or water)
1 14.5-ounce can black beans, drained and rinsed
1 14.5-ounce can diced tomatoes, with juices
1 cup frozen corn
1/2 teaspoon kosher salt
1/3 cup chopped fresh cilantro
4 scallions, finely diced
1/2 of a lime, juiced
Cheese, salsa, avocado, and/or sour cream, for serving
Heat olive oil in a medium saucepan over medium-high heat. Add garlic and jalapeños to the pan and sauté until fragrant, about 1 minute. Stir in the the quinoa, veggie broth, beans, diced tomatoes, corn, and salt to the pan. Bring to a boil. Reduce the heat to medium-low and cover. Simmer for about 25 minutes, or until the liquid is fully absorbed. Remove from the heat. Stir in the cilantro and lime juice and top with the scallions. Serve with cheese, salsa, avocado, and/or sour cream.