Hey all! How is it going?
Any Marvel fans here? Have you watched the new Avengers movie yet? ‘Cause I haven’t and, well, browsing through Instagram has become just a teensy bit difficult as I try to avoid spoilers. I read one hashtag by mistake and hmm… I’m kind of bummed. I’m really hoping I misread it though, so let’s see!
So I am bringing you this delicious, flavor-packed Mexican Quinoa for some comfort! Just in case!
Let me just tell you off the bat, it is sensational!
When cooked just right, quinoa is fluffy and light, the perfect grain to add to salads or make a side dish or even full meal out of! Initially, it took me a couple of tries to get it down right. Just like rice, if there is too much water added then it becomes mushy, which let me tell you, is not fun to eat! So, always stick to the ratio of 1 part quinoa to 1.5 parts liquid. So 1 cup quinoa is cooked in 1.5 cups of liquid.
For example, one of the times I was making this, I had a can of chopped tomatoes just sitting in my pantry so I thought, why not just use that instead of chopping up fresh ones, right? I thought wrong, ’cause that tin of tomatoes had a lot of tomato juice which when added to the quinoa, made it a bit mushy. If you are going to use tinned tomatoes, then decreasing the amount of water is very important. Always better to start out with less and add a little more if the quinoa hasn’t become fluffy and cooked through.
This recipe has become my go-to for quinoa- it’s just packed full of flavors, is light and filling, and I find it perfect for dinner. Totally helps that any leftovers make a wonderful snack the next day!
One place I think I would definitely to visit, mainly for its food (and culture) is Mexico. I mean, there are just so many incredible dishes filled with such vibrant flavors and colors! Just imagine, if we can get wonderful Mexican food across the globe, just how incredibly delicious and life-changing must it be to enjoy it surrounded by the culture it was forged in?
This is a one pan dish, where you just have to throw in all the ingredients together and leave to cook for a while. No fuss, no mess and you have an appetizing, fresh and healthy meal just brimming with flavor to set on your table!
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 1 tbsp olive oil
- 1 small red onion finely sliced
- 1 tsp garlic paste
- 1 bell pepper cut into squares- you could use half of red bell pepper and green each
- 3/4 cup white quinoa
- 1 1/4 cups chicken stock
- 1 1/5-2 large tomatoes depending on size, finely chopped
- 1/4 cup tinned black beans
- 1 1/2 cup tinned corn
- 1.5 tsp paprika powder
- Pinch of cumin powder
- 1/2-1 tsp red chili flakes
- 2 tbsps. freshly squeezed lemon juice or add according to taste
- 1 sprig of green onions finely sliced
- salt & pepper to taste*
- Few sprigs of fresh parsley/coriander finely chopped
- Avocado to serve
In a large pot, add the 1 tbsp of olive oil and onions and sauté until translucent. Add the garlic paste and mix before adding bell peppers. Cook for 2-3 minutes, till they've begun to soften.
Add the quinoa to the pot and stir for a minute, toasting it slightly, before adding stock, tomatoes, black beans, corn, paprika & cumin powder and the red chili flakes.
Cover and leave to cook for about 18-20 minutes, until the quinoa has become fluffy and the liquid absorbed.
Add the lemon juice, spring onions and parsley/coriander. Add salt & pepper if required. Slice an avocado and serve along with the dish.
- You most probably will not need to add any salt, since the stock will already be slightly salty, but go ahead and have a taste before you decide.
Recipe adapted from veganheaven.org