I was inspired to create this Mexican Quinoa after seeing this recipe on Facebook here and gave it my own little twist.
It was my very first time cooking Quinoa, so I was bit hesitant but I’m actually super happy how yummy it came out!
Heres what you will need:
- 1 1/2 cups of Quinoa
- 1 1/2 cups Chicken broth
- 1 can of corn
- 1 can of black beans
- 1 can of diced tomatoes
- Minced garlic or garlic paste
- 2 small Onions
- 1 teaspoon Chili powder
- Salt + Pepper
- Place your skillet on high heat, grease it with coconut oil. Add minced garlic or garlic paste, onions, corn, black beans, and diced tomatoes. Cook for 1-2 minutes on high heat.
- Add the quinoa, season with a pinch of salt and pepper, chili powder and oregano to taste. Mix well.
- Add chicken broth
- Cover and lower heat until the chicken broth is absorbed and the quinoa is fully cooked. I let mine sit for about 40 minutes in low heat.