ONE-POT MEXICAN QUINOA RECIPE BY TASTY

One-Pot Mexican Quinoa Recipe by Tasty image

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

1 cup quinoa, rinsed
1 ½ cups water, or vegetable broth
1 ¼ cups salsa
1 tablespoon cumin
15 oz black beans, 1 can, drained and rinsed
1 cup frozen corn, defrosted
salt, to taste
olive oil, to taste
1 avocado, mashed
1 clove garlic, minced
2 teaspoons lemon juice
3 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons water
tortilla, to serve, optional

Steps:

In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
Add in black beans, corn, salt, and olive oil, and stir until combined.
For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
Portion out into 4 containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 58 grams, Fat 26 grams, Fiber 14 grams, Protein 15 grams, Sugar 4 grams