Quinoa messicana vegetariana in una sola padella

Ingredienti

• 2 teaspoon Vegetable Oil (I use olive oil)
• 1 Cup (120 grams) Red or White Onion (diced medium, about 1/2 a large onion)
• 1 Cup (115 grams) Poblano Pepper (diced medium, about one large poblano (green bell pepper may be subbed))
• 1 Cup (65 grams) Corn Niblets (fresh or thawed from frozen)
• 1 1/4 Cups (170 grams) Zucchini (diced small, about one medium zucchini)
• 2 1/2 teaspoon Cumin
• 2 1/2 teaspoon Chili Powder
• 1 teaspoon Fine Sea Salt
• 1 tablespoon Tomato Paste
• 1 tablespoon Adobo Sauce (from a can of chipotle chili peppers,* gluten free if needed)
• 3/4 Cup (165 grams) Quinoa (rinsed briefly under running water)
• 15.5 ounces (439 grams) Can of Pinto Beans (rinsed and drained, about 1 1/2 cups beans (235 grams) or sub black beans.)
• 3/4 Cups (190 grams) Fire Roasted Tomatoes (juice and tomatoes)
• 1 1/2 Cups (360 grams) Vegetable Broth
• 1/2 Lime
• 8 ounces (225 grams) Monterey Jack Cheese (pepper jack, cheddar or a combo. about 2 C shredded + up to 1/2 C more if preferred. )
• Creamy Guacamole (or avocado slices)
• Homemade Mexican Salsa
• Chili Lime Pepita Crema
• Cilantro, Pickled Jalapeños, Sour Cream, Cilantro, Tortilla Chips

Preparazione

1. 1

   In a 10" (25cm) cast iron skillet, add the oil and heat until it shimmers. Add the onion and poblano and saute on medium to medium high heat for about 7-8 minutes or until softened (charring is okay!).

2. 2

   Stir in the zucchini and corn, then add the cumin, chili powder and salt. Stir for about 30 seconds, just to incorporate and bloom the spices.

3. 3

   To the mixture, add the tomato paste and adobo sauce. Stir, then add the quinoa, beans, tomatoes and broth. Stir until all the ingredients are evenly distributed. The pan will be full. Bring to a simmer, then turn the heat to low, lid and cook for about 20-23 minutes or until the quinoa is tender (or the "tails" are showing). The mixture should still be moist and a little creamy.

4. 4

   Stir in a heavy squeeze of lime juice and 1/2 Cups (56 grams) of cheese. Sprinkle the remaining cheese on top. Lid and cook on low heat for about 4-5 minutes, just to get the cheese starting to melt. Remove from heat and allow the Mexican quinoa to set for up to five minutes covered, or until the cheese is completely melted.

5. 5

   --- To Share: ---

6. 6

   Scoop into bowls and share with desired toppings/condiments.

7. 7

   --- To Store: ---

8. 8

   Allow to cool completely and store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw overnight in the fridge, cook on stovetop, low, with a splash of water.