Quinoa alla messicana

Ingredienti

• 1 tablespoon olive oil
• 1 medium-sized onion (chopped)
• 2 small bell peppers (chopped (or 2 jalapeno peppers, seeded and chopped))
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 cloves garlic (peeled and minced)
• 1 cup quinoa (rinsed and drained)
• 1 15 oz. can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can diced tomatoes (with all their juices (15 oz.))
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup water or vegetable broth
• 1/4 cup fresh cilantro (chopped - plus more as garnish)
• 1 ripe avocado
• 2 stalks of scallions (chopped)
• 1 lime (cut into wedges)
• Handful of pumpkin seeds (optional)

Preparazione

1. 1

   Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.

2. 2

   Stir in the garlic and cook for 30 seconds.

3. 3

   Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.

4. 4

   Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.

5. 5

   Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.

6. 6

   Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.