Quinoa mexicana feita em uma panela só

Ingredientes

• 1 tablespoon extra virgin olive oil
• 1 onion (finely chopped)
• 2 bell peppers (cored and finely chopped )
• 3 garlic cloves (minced)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt (more to taste, as desired)
• 3/4 cup uncooked quinoa (rinsed)
• 15 ounces black beans (drained and rinsed )
• 15 ounces tomato sauce (no salt added; can sub 7oz tomato paste with 1/2 cup water added to recipe)
• 1 1/3 cups filtered water

Modo de preparo

1. 1

   In a large skillet warm the oil over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the bell pepper, minced garlic, 2 teaspoons chili powder, 2 teaspoons cumin, and 1 teaspoon oregano. Stir to combine and continue to cook for about 5 more minutes.

2. 2

   To the skillet, add the drained and rinsed beans, rinsed quinoa, tomato sauce, salt, and 1⅓ cup water. Stir together then turn the heat to medium high and bring to a low boil. Cover with a lid and allow to cook for about 20-25 minutes, stirring intermittently.

3. 3

   When its finished the quinoa will be soft and most of the liquid will have absorbed. Serve the quinoa warm with avocado or guacamole, fresh cilantro and tortilla chips. Leftovers can be stored in an airtight container and refrigerated for up to 5 days.