Quinoa messicana in un’unica pentola

Ingredienti

• 2 tablespoons frying oil
• 1 medium onion
• 4 cloves garlic
• 1 red bell pepper
• 1.5 teaspoons cumin
• 1.5 teaspoons oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 cup (190g) quinoa, rinsed
• 1 cup (240ml) vegetable broth
• 1 (14-oz/400ml) can crushed tomatoes
• 1 (14-oz/400ml) can kidney beans, drained
• 1/2 (14-oz/400ml) can corn, drained
• 1 teaspoon of lime / lemon juice
• 2 tablespoons chopped cilantro (optional)
• salt and pepper (to taste)
• 1 cup (100g) grated sharp cheddar cheese
• avocado
• sour cream or plain yogurt
• sunny-side-up eggs

Preparazione

1. 1

   Dice the onion and bell paprika, chop the garlic very finely.

2. 2

   Heat the oil in a big frying pan over medium heat. When hot, add the onion and bell paprika. Cook for about 5 minutes, stirring from time to time, until soft.

3. 3

   Add the garlic and the spices. Cook for about 30-60 seconds.

4. 4

   Rinse the quinoa thoroughly with cold water and drain. Add to the pan along with the broth and canned tomatoes. Season lightly with salt and pepper, stir, bring to a boil. Cover (the lid should be well fitted) and cook over low heat for 20 minutes or until the quinoa is cooked (taste it - it should be soft with a bite to it and you should see that it has popped open, revealing the germ of the kernel).

5. 5

   Add drained beans, corn, chopped cilantro, and lime/lemon juice. Stir everything together and season with salt and pepper to taste.

6. 6

   Top with shredded cheese, cover the pot, and cook over low heat for 2-3 minutes until the cheese is melted.

7. 7

   Serve with avocado slices, a dollop of sour cream/yogurt, and sunny-side-up eggs.

8. 8

   Enjoy!