In this house we have trouble repeating meals. Or rather I should say, I have trouble repeating meals. I always want to be trying something new. And, although we do repeat a lot of old favourites, there are lot’s of new recipes in between. One thing that I could eat on pretty much a daily basis is any form of Mexican food. And, I’m pretty sure I’m not alone.
I’ve recently become mildly obsessed with guacamole. Why were we not eating this with every Mexican-style meal before? I guess in my head it just seemed like too much extra work. Because let’s face it, at the end of a long weekday the last thing I really want to be doing is slaving away in the kitchen. But the jokes on me, because in reality it’s so easy to make it’s kind of ridiculous, especially if you make my lazy version. And, it adds so much flavour that we can’t even have a Mexican meal without it anymore.
Now about this quinoa. If you’re looking for a new Mexican dish to switch things up, this meal is your ticket. It’s a one pot meal that’s perfect for a weeknight. It takes minimal effort to put together, all those Mexican flavours you love are cooked right in, and you get to top it will all sorts of yummy toppings – like guacamole! Plus, it’s packed with tons of protein from the quinoa and beans so it’s a great meatless main dish. The only thing I felt was missing was a little bit of crunch, so next time we’ll be sprinkling on a few crushed tortilla chips to finish it off.
- 2 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 1 cup uncooked quinoa, rinsed well and drained
- 1¼ cups vegetable or chicken broth
- 1 can (1½ cups) black beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 1 cup corn
- ½ teaspoon kosher salt
- ¼ cup chopped fresh cilantro, optional
- 1 quarter of a lime, juiced
- To serve: salsa, sour cream, shredded cheese, crushed tortilla chips, and guacamole
- 1 ripe avocado, peel and pit removed
- 1 small lime, juiced
- 1 small garlic clove, minced
- salt and pepper, to taste
- Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). Add quinoa, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat; stir in cilantro and lime juice. Spoon into bowls and serve with desired toppings.
- Mash the avocado with a fork until smooth, stir in lime juice, garlic and salt and pepper.