Photo: Lynn Andriani
Serves 4
1 Tbsp. coconut oil
1/2 of a large onion, chopped
2 garlic cloves, chopped
1 cup quinoa, rinsed
1 1/4 cups chicken stock or water
1 (15.5 ounce) can black beans, rinsed and drained
1/2 of a red bell pepper, chopped
8 to 10 grape tomatoes, halved
1 cup corn kernels (fresh or frozen)
1 tsp. cumin
1 tsp. salt
1/2 tsp. ancho chile powder
Sour cream or plain Greek yogurt, for topping
Sliced avocado, for topping
Shredded Mexican cheese blend, for topping
Sliced scallions, for topping
Heat oil in a medium nonstick skillet over medium heat. When shimmering, add onion and garlic. Cook, stirring occasionally, until the onion is starting to soften. Stir in quinoa, stock or water, beans, bell pepper, tomatoes, corn, cumin, salt and chile powder. Bring to a boil, then lower the heat to a simmer and cook, covered, for about 20 minutes, until all the liquid is absorbed and the quinoa is tender.
Divide among four bowls and top each one with sour cream or yogurt, avocado, cheese and scallions.
Ingredients
Directions
Heat oil in a medium nonstick skillet over medium heat. When shimmering, add onion and garlic. Cook, stirring occasionally, until the onion is starting to soften. Stir in quinoa, stock or water, beans, bell pepper, tomatoes, corn, cumin, salt and chile powder. Bring to a boil, then lower the heat to a simmer and cook, covered, for about 20 minutes, until all the liquid is absorbed and the quinoa is tender.
Divide among four bowls and top each one with sour cream or yogurt, avocado, cheese and scallions.
Published 07/08/2015
