Vegetarian Diaries - Mexican Quinoa Bake

I found a really delicious recipe.  It's super easy to make and very filling.  Even the meat eaters in the house approved!

This recipe uses quinoa.  I always enjoy recipes that use quinoa.  It's also a fun word to say, isn't it?  Quinoa is a good source of protein (8 grams per cup) and also fiber (5 grams per cup) among other things.  If you don't have quinoa, you could always substitute faro or brown rice.

Here's the recipe:

Mexican Quinoa Bake

ingredients:
1 Tbsp Oil (olive or sunflower oil)
1 jalapeño, chopped
2 cloves garlic, chopped
1 can black beans, rinsed and drained
1 can (15oz) diced tomatoes
1 cup corn
1 cup quinoa
1 cup vegetable broth
1 Tbsp red pepper flakes
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper
2 Tbsp cilantro, chopped
1 avocado, chopped
lime (lime juice)

directions:
Heat oil in large skillet.  Saute jalapeño and garlic.
Stir in black beans, tomatoes, corn, quinoa and vegetable broth.  Season with red pepper flakes, chili powder, cumin, salt and pepper.  Bring to a boil, cover with a lid and reduce heat to low and simmer until quinoa is tender and liquid is mostly absorbed.  (about 20 minutes)  Stir in cilantro, avocado and lime juice until combined.


If you make the recipe, let me know what you think.

Enjoy!