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Ingredients 0/10
Why This Dish Is Hard To Resist
Full of vibrant flavors and wholesome ingredients, making it both nutritious and delicious. It’s quick to prepare and uses just one pan, which means less cleanup and more time to enjoy your meal. Perfect for busy weeknights or when you want something satisfying without much effort.
Cooking Hints
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use low-sodium broth to control the salt level in the dish.
- Stir occasionally to prevent the quinoa from sticking to the pan.
- Use low-sodium broth to control the salt level in the dish.
- Stir occasionally to prevent the quinoa from sticking to the pan.
Directions
Heat a little oil in a saucepan over medium-high heat. Toss in the jalapeno peppers and garlic, and sauté them for about a minute until they smell really fragrant. Next, pour in the vegetable broth, then add the black beans, diced tomatoes, quinoa, corn, and a pinch of salt. Give everything a good stir. Bring the mixture up to a boil, then lower the heat to a gentle simmer and cover the pan. Let it cook for about 20 to 25 minutes, or until the quinoa has absorbed all the liquid. Once it’s done, fluff it up with a fork, then mix in some fresh cilantro and a squeeze of lime juice to brighten it all up. Enjoy!
Serving Style Ideas
Serve with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness. Pair it with a simple side salad or warm tortillas to complete the meal. A squeeze of lime juice right before eating can also brighten up the flavors.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep it moist. This dish also freezes well; just thaw overnight in the fridge before reheating.
45
people cooked this recipe
