Latin Quinoa
Ingredients
- 1 cup quinoa, toasted ⓘ
- 2 teaspoons canola oil ⓘ
- 1 medium onion, fine dice ⓘ
- 1 medium red bell pepper, fine dice ⓘ
- 1 (4 ounce) can green chilies ⓘ
- 4 garlic cloves, crushed ⓘ
- 1/2 teaspoon chili powder ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1 (15 ounce) can black beans, drained and rinsed ⓘ
- 2 cups low sodium vegetable broth (can sub chicken broth if you prefer) ⓘ
- 1/4 cup roasted pumpkin seeds (Pepitas) ⓘ
- 3/4 cup coarsely chopped fresh cilantro or 1 -2 tablespoon dried cilantro
- 1/2 cup chopped scallion ⓘ
- 2 tablespoons fresh lime juice ⓘ
- 1/4 teaspoon kosher sea salt ⓘ
Instructions
- Toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes. Transfer quinoa to a fine sieve and rinse thoroughly, until water runs clear.
- Heat oil in a large saucepan over medium heat. Add onion and red pepper and cook, stirring often, until softened, 2 to 3 minutes.
- Add green chilies and garlic; cook, stirring for about 1 minute.
- Add chili powder and cumin; stir, cook until fragrant, about 1 minute.
- Add the quinoa, black beans and broth; bring to a simmer. Add dried cilantro if using.
- Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid is absorbed, 20 to 30 minutes.
- Add pumpkin seeds, scallions, fresh cilantro (if using), lime juice and salt to the quinoa; mix gently to fluff quinoa and serve.
- NOTE: I buy organic roasted pumpkin seeds pre-packaged at the grocery store. To toast pumpkin seeds, toast in a small dry skillet over medium-low heat, stirring constantly for 3 to 5 minutes, or until fragrant and lightly browned. Remove immediately from pan and cool.
Nutrition & Diet Analysis (per serving)
891
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).