Description
A simple and nutritious one-pan meal featuring quinoa, black beans, and spices, perfect for a fulfilling taco night.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup diced tomatoes
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Olive oil for cooking
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until softened.
- Add quinoa, vegetable broth, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and cover. Cook for about 15 minutes or until quinoa is cooked and liquid is absorbed.
- If desired, stir in shredded cheese until melted.
- Serve warm, garnished with fresh cilantro.
Notes
Be sure to rinse quinoa before cooking to remove its bitter coating. Adjust spices to your taste and avoid overcooking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg