Mexikanische Quinoa aus einem Topf

Zutaten

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion (chopped)
• 1 small sweet potato (peeled and chopped into 1/2" chunks)
• 2 cloves garlic (minced)
• 2 small bell peppers (seeded and chopped; I used one red and one yellow)
• 1.5 tablespoons homemade taco seasoning
• 1 cup uncooked quinoa (rinsed (be sure to rinse the quinoa or it may have a bitter flavor!))
• 14.5 ounces fire roasted diced tomatoes
• 10 ounces diced tomatoes with chilies (or sub with your favorite variety of diced tomatoes)
• 15 ounces black beans ( rinsed and drained)
• 1 1/2 cups vegetable stock (sub with water)
• 1 lime (juiced; plus more for serving)
• 1/4 cup fresh chopped cilantro (plus more for serving)
• avocado, for serving (optional)

Zubereitung

1. 1

   saute onion: Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes.

2. 2

   add veggies: 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. 3

   add quinoa and cook: 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. 4

   add lime and cilantro: Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste. Serve with garnishes, if desired, and enjoy!