From the Cook
From the Cook
From the Cook
From the Cook
1/5
One Pan Mexican Quinoa
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Instructions
1
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Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes.
2
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Add the sweet potato and sauté 3-4 minutes longer. Add the garlic and bell peppers, cook 2 minutes, then add the spices and cook 30 seconds longer.
3
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Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock or water and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
4
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Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste. Serve with garnishes, if desired, and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Load
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