Tex Mex Quinoa

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Servings: 4 Prep: 15 min Cook: 15 min Pescetarian Vegan Vegetarian Homestyle Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Red Chile Pepper, Sweet Corn, Quinoa, Sea Salt

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.

Per serving incomplete

2954

Cal

42g

Carbs

322g

Fat

14g

Protein

Carbs 5%

Fat 93%

Protein 2%