One Pot Mexicali Quinoa

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Serves: 4Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutes

Ingredients

• 3 medium garlic cloves (minced)

• 2 medium jalapeños (seeded and minced)

• ¾ cup organic tomatoes (diced)

• ¾ cup organic corn (fresh or frozen and thawed)

• ¾ cup black beans (home-cooked or BPA-free canned, drained and rinsed)

• 1 tsp chili powder

• 1 tsp ground cumin

• 1 tsp onion powder (or granules)

• ½ tsp ground coriander

• ¼ tsp salt (optional)

• ¾ cup organic dry quinoa (rinsed well)

• 1 ½ cups vegetable broth (unsalted, preferably homemade, or water)

• 2 Tbsps lime juice (freshly squeezed)

• 1 Tbsp organic lime zest ¼ cup cilantro (optional, chopped)

  
  

Directions

1. Heat a medium-sized stovetop pot on medium-high heat. Once the pot is hot, add the garlic and jalapeño, stirring and cooking until fragrant, about one minute.

2. Add the tomatoes, corn, and beans to the pot. Stir and cook for another minute.

3. Stir in the spices (chili powder, cumin, onion powder, coriander, and salt, if using).

4. Add the quinoa and vegetable broth or water. Bring to a boil, then lower the heat to simmer. Cover, and cook for 20 minutes or until the quinoa is tender.

5. Remove from the heat and let sit, covered, for 10 minutes.

6. Stir in the lime juice, lime zest, and optional cilantro.