Quick Lunch Series: One Pot Mexican Quinoa


This can be made for lunch or dinner. And it’s perfect for that office day meal!

MexiPot

Ingredients:

1 cup frozen Latino blend vegetables–corn, black beans, onions and peppers
1/4 cup Quinoa
6-8 sliced heirloom tomatoes
1 jalapeno minced
1-2 garlic cloves minced
1/2 avocado
1 tsp olive oil
1 tsp cumin
1 tsp paprika
some chopped fresh cilantro

Add oil to a pan, add garlic and jalapeno and fry for 1 minute. Rinse and add Latino blend vegetables and fry lightly for 2-3 minutes. Rinse and add quinoa and mix well. Season with salt, cumin and paprika. Add 1/2 cup water and bring to a boil. Reduce flame and cook on medium low till cooked, adding water as needed.

Garnish with some cilantro, and serve warm topped with salsa, avocado, jalapeno and sour cream.

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