Tomato Quinoa Mexican Style With More VeggiesCourse: Mexican Kitchen, Vegetarian Recipes
1 tbsp olive oil
3 cloves garlic, minced
3 cups of quinoa, soaked for at least 3 hours
2 big tomatoes (or 3 medium ones)
1/2 cup chopped fresh cilantro
1 can of black beans
2 cups corn, canned or frozen
Juice of one lime
1 green pepper, chopped
1 bunch of chopped broccoli
1 zucchini cut into cubes
1 cup of chopped swiss chard
2 tsp chili powder
1/4 tsp cayenne pepper
Salt and ground black pepper, to taste
- Rinse the quinoa and let it dry. Heat olive oil in a pot over medium heat. Add the garlic and fry it for one minute.
- Add the quinoa and fry it with the garlic for 2 minutes. Blend the tomatoes and add them to the pot with the lime juice, cilantro, and 2 cups of water.
- Season with salt, black pepper, chili powder, and cayenne pepper. Let it boil.
- While it’s boiling add all the veggies and stir. Set the heat to low and cover it. Let it cook for 15 minutes. Add the avocado, diced into cubes, with some additional fresh cilantro. Serve immediately.