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Mexican Quinoa



Spring is officially here and although the weather is not here yet for us New Englanders, I am craving lighter dishes. Plus this baby weight is NO joke guys, NO joke!!! Weight does not come off easily for me, especially while nursing/not sleeping so in come the easy healthy meals that everyone in the family will eat.

And since I have been asked for more easy weeknight or make ahead meals I thought I'd start with this easy dish.

I make a version of this every week. Usually swapping out the veggies for whatever we buy that week or have in the cabinet. Think peas, asparagus and topped with goat cheese.... ooohh that may be next weeks dinner.







Ingredients

1 can organic no salt added black beans

8 oz of crushed tomatoes, drained (i love to use the ones with jalapeńos)

1/2 cup roasted corn (love Trader Joes frozen)

1 cup of chopped peppers (use any color combo you'd like)

1 1/2 cups quinoa

2 1/2 cups water

1/2 red onion

1 tbsp of oil of your choice, ours has been coconut lately.

1tbs minced garlic

1 packet sazon Goya

1 tsp chili powder (more or less)

1 tsp black pepper

1 tbsp salt

1 tsp cumin

1 tsp dried oregano

1 tsp dried cilantro

juice of one lime

*toppings*

I kept it light and did not add cheese to mine but O did and it melts so nicely.

Slice up an avocado,

add a tbsp of salsa and you have yourself a one pot dinner.

I'm also a fan of adding some shredded chicken (rotisserie chicken is a MUST have for meal planning),