One pan wonder: Mexican inspired Quinoa

Published October 11, 2014 by itsachunglife

I love this dish with a passion!

This was my Friday after work quick whip up dinner, and come next morning this fab dish is still on my mind and i’ve been thinking about eating the leftovers since before breakfast.  And just so you know I held back until lunch to devour it and yes it is just as delicious second time round.  Fair to say it’s earnt it’s place!IMG_20141011_141029

Serves 3-4

INGREDIENTS

  • 1 T olive oil
  • 2 cloves garlic, finely chopped
  • 1 hot chli, finely chopped
  • 1 C quinoa
  • 1 C stock
  • 1 can beans drained and rinsed
  • 1 can diced tomatoes
  • 1 C corn kernels
  • 1 t chili powder
  • 1/2 t cumin
  • 1/2 t smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 1/2 bunch chopped fresh coriander leaves
INSTRUCTIONS

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Heat olive oil in a large skillet over medium high heat. Add garlic and chili, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, liquid stock, beans, tomatoes, corn, chili powder smoked paprika and cumin.   Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 35 minutes.  Stir in avocado, lime juice and coriander. Season with salt and pepper, to taste.

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Serve immediately.

Recipe adapted from Damn Delcious

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