MEXICAN QUINOA WITH ONE SKILLET

MEXICAN QUINOA WITH ONE SKILLET

MEXICAN QUINOA WITH ONE SKILLET

Mexican Quinoa in One Skillet is a simple one-pot dish that’s excellent for hectic weeknights. There are 20 grams of protein in each serving! (gluten-free + vegan)

Do you recall when quinoa was first getting popular and everyone referred to it as kwinoah?

When I discovered that eating frozen pizza and fake chicken nuggets wasn’t the greatest way to approach a vegetarian diet, quinoa was one of the first things I learnt to prepare. I couldn’t believe how much iron, fiber, magnesium, B-vitamins, and all of the necessary amino acids could be found in such a small grain (technically a seed). I set a goal for myself to eat it at least once a week after that.

Mexican Quinoa in One Skillet is a simple one-pot dish that’s excellent for hectic weeknights. There are 20 grams of protein in each serving! Making Thyme for Health (vegan + gluten-free)

Of course, after I started the blog, that didn’t last. I’m sure most of you don’t mind seeing quinoa on a regular basis, but I’m putting pressure on myself to change things up so that things don’t get too monotonous around here.

The exception is Mexican cuisine. Obviously.

Mexican Quinoa in One Skillet is a simple one-pot dish that’s excellent for hectic weeknights. There are 20 grams of protein in each serving! Making Thyme for Health (vegan + gluten-free)

So, owing to tinned beans and tomato sauce, this dish comes together quickly (all BPA-free, of course). On the burner, sauté the vegetables with the spices, then pour everything in, cover, and let it simmer for 30 minutes. It’s as simple as that!

MEXICAN QUINOA WITH ONE SKILLET

INGREDIENTS:
2 tbsp olive oil (I used extra virgin olive oil)
2 bell peppers, cored and chopped 1 small onion
3 minced garlic cloves
1 teaspoon kosher salt
2 teaspoon cayenne pepper
2 teaspoon cumin powder
1 teaspoon oregano, dry
1 can (15 ounces) black beans, washed and drained
15 ounces tomato sauce 3/4 cup uncooked quinoa, washed (no salt added)
1 and a third cup water

GUACAMOLE WITHOUT THE STRESS
2 avocados, 
2 avocados, 1 lemon, 2 limes (pitted)
1/3 small red onion, diced 1/4 cup fresh ci
1/2 small red onion, diced 
1/2 small red onion
1/4 cup fresh cilantro, chopped

2 tablespoons oil, warmed in a large pan over medium heat. Cook until the onion is transparent, about 2-3 minutes. Cook for a further 5 minutes after adding the bell pepper, garlic, 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon oregano.

Add the drained and rinsed beans, rinsed quinoa, tomato sauce, and 1 and 1/3 cup water to the pot. Turn the heat to medium high and bring to a low boil, stirring constantly. Allow it simmer for about 30 minutes with the cover on, stirring occasionally. The quinoa will be mushy and most of the liquid will have been absorbed by the time it’s done.
Meanwhile, create the guacamole by combining all of the ingredients in a small bowl and mashing them together. Serve the quinoa with guacamole, fresh cilantro, and tortilla chips while it’s still warm. Leftovers can be kept for up to 3 days in an airtight container.