We’ve been eating LOTS of rice bowls this winter with Thai, Indian, and other Asian flavours. A few weeks ago, a friend made this one-pot Mexican quinoa dish that hit just the right note on a rainy evening. It’s simple, quick, delicious and has us falling all over again for Mexican flavours. The spicing here is very mild- feel free to jack it up to your preferred level of heat. These photos don’t include the avocado topping- don’t skip it because it completely rounds out the dish.
Cuenca De Quinoa Mexicana (Mexican Quinoa Bowl)
adapted from here, here, here, here and my friend A
serves 6 as a main dish, more as a side
2 tsp. olive oil
3 cloves garlic, finely diced
1 small onion (or half a large one), finely diced
1 carrot, cut in small cubes
2 stalks of celery, diced
1 1/2 c. quinoa (red, white or a mix)
2 tsp. chili powder
1 tsp. cumin
2 c. vegetable or chicken broth
1 can black beans, drained & rinsed
2 c. whole kernel corn (frozen is fine)
1 large tomato, roughly chopped
1 tsp. salt
1/2 tsp. pepper
juice of 1 lime (~2 Tbsp)
1/4 c. chopped cilantro
3 avocados, roughly chopped
Heat olive oil over medium heat. Add garlic, onions, celery and carrots, reduce heat to low and cook, stirring occasionally, until onions are transparent and the mixture is wonderfully fragrant, about 20 minutes. Increase heat to high and add quinoa, chili powder and cumin, stirring well for ~30 seconds. Add broth, beans, corn, tomato, salt and pepper. Bring to a boil, cover, reduce heat to medium and cook 15-20 minutes or until quinoa is done. Stir in lime juice along with cilantro. Serve topped with a generous helping of chopped avocado (~ half an avocado per serving).
I’ve often thought of adding ground beef, turkey or pork but the dish feels complete as is and fits well with our goal to eat meatless dinners at least once a week. Leftovers also freeze well.