One-Pot Mexican Quinoa
You won’t be left with a pile of dishes after this easy one-pot meal. We’ve combined quinoa, black beans, diced tomatoes, and corn for a satisfying Mexican-inspired meal. For a touch of richness, creamy avocado and tangy feta finish o the dish.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 gousse(s)
Ail
2 pièce(s)
Jalapeño
1 pièce(s)
Haricots noirs
340 g
Maïs en grains
1 pièce(s)
Assaisonnement au chili
1 pièce(s)
Cumin grillé, moulu
¾ tasse(s)
Quinoa blanc
1 pièce(s)
Concentré de bouillon de légumes
1 pièce(s)
Tomato
1 pièce(s)
Avocat
56 g
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
Prep: Wash and dry all produce. Mince the garlic. Finely chop the jalapeño, removing the ribs and seeds if you prefer less heat. Drain and rinse the beans and corn. (TIP: Make sure to thoroughly wash hands and surfaces a er handling the jalapeño. The heat is transferable and can burn more than just your mouth!)
Heat a drizzle of oil in a large pot over medium heat. Add the garlic and as much jalapeño as you dare and cook 30 seconds, until fragrant. Add the chili powder and cumin and cook for another 30 seconds. Season with salt and pepper.
Cook the quinoa: Add the quinoa, broth concentrate(s), beans, corn, diced tomatoes, and 2 cups water (double for 4 people) to the pot. Season with salt and pepper. Bring to a boil, cover, then reduce heat to low. Cook for about 15 minutes, until quinoa is tender.
Finish and serve: Peel, pit, and slice the avocados. Once tender, fluff the quinoa mixture with a fork and serve with avocado slices and feta on top. Enjoy!
