Tex Mex Quinoa

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Servings: 4 Prep: 15 min Cook: 15 min Pescetarian Vegan Vegetarian Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Red Chile Pepper, Sweet Corn, Extra Virgin Olive Oil, Quinoa, Cumin, Sea Salt, Ground Black Pepper, Cilantro

Ingredients

1 red chile pepper ⚠

6 ounces sweet corn ⚠

7 ounces cooked black beans

1 tablespoon extra virgin olive oil ⚠

2 teaspoons minced garlic

1 cup quinoa ⚠

1 cup vegetable broth

1 teaspoon paprika

½ teaspoon hot paprika

½ teaspoon cumin ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

14 ounces diced tomatoes

1 avocado

1 bunch cilantro ⚠

2 tablespoons lime juice

Instructions

1. Slice chile pepper. Drain corn and beans.

2. Heat oil in a large pan over medium heat. Add in the garlic and half of the sliced chili pepper; cook for about 2-3 minutes.

3. Add in quinoa and vegetable broth, increase heat and add paprika, hot paprika, and cumin. Season with salt and pepper and mix well.

4. Add sweet corn, black beans, and diced tomatoes. Mix well to combine, cover, and bring to boil. Reduce heat and simmer covered for about 20 minutes until quinoa is cooked.

5. While quinoa cooks, peel, pit, and dice avocado. Chop cilantro.

6. Serve with avocado, a drizzle of lime juice, fresh cilantro, and the remaining sliced chile pepper.