This healthy recipe is an amazing alternative to your traditional mexican rice that is packed full of protein and fibre, plus its gluten-free! There are a few ingredients but most of them are household staples that you can find in your pantry. This quinoa is great to take to work or school for lunch and makes an awesome capsicum stuffing!
1tbs olive oil
1 cup quinoa, rinsed well
280g diced tomatoes (canned)
2 cups low sodium chicken broth
1 small red onion, chopped
2 garlic cloves, minced
1 jalapeno, seeded & chopped (optional)
400g canned black beans, drained, rinsed
½ cup corn kernels
1 tsp chilli powder
1 tsp cumin
1 tsp smoked paprika
Salt & pepper
1/4 cup chopped fresh coriander
Splash of lime juice
- Heat oil in a large pan over medium heat, adding quinoa and onion, cooking until onion is translucent. Add garlic and jalapeno to the mixture, cooking until the garlic is fragrant.
- Add canned tomatoes, chicken broth, black beans, corn kernels, chilli powder, cumin and smoked paprika into the quinoa mixture.
- Bring to a boil, reduce heat to medium-low and simmer until the liquid has been absorbed into the quinoa. This will take about 15-20 minutes.
- Season with salt and pepper, take off heat and stir in coriander and lime juice.