One pan Mexican Quinoa

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
  • Oregano
  • 1 teaspoon Chili powder
  • Salt + Pepper

Directions:

  1. 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.
  2. Add the quinoa, season with a pinch of salt and pepper, chili powder and oregano to taste. Mix well.
  3. Add chicken broth
  4. 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.
  5. Enjoy!
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