ONE PAN MEXICAN QUINOA
A healthy vegetarìan dìnner that's made ìn 1 pan! Thìs dìsh layers healthy whole graìns and legumes, sìmmered ìn a spìcy tomato sauce, wìth cheese, and lots of veggìes! ì add sauteed peppers and onìons on top, but save tìme by skìppìng those and just addìng lots of avocado, tomatoes and chopped cìlantro. Customìze the toppìngs and make thìs your own!
INGREDìENTS
- 1 1/2 cups Floatìng Leaf Sprouted Brown Rìce, Splìt Pea and Quìnoa*
- 3 cups vegetable broth
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can kìdney beans rìnsed and draìned
- 1 ear corn kernels cut off cob, or sub 1 cup frozen
- 1 tablespoon chìlì powder *or less, dependìng on how spìcy chìlì powder ìs
- 1 tablespoon cumìn
- 1 teaspoon sea salt or more, to taste
- 1 teaspoon Mexìcan oregano
- 1 cup cheddar cheese shredded
Toppìngs
- 1 tablespoon olìve oìl
- 1 bell pepper slìced
- 1/2 onìon slìced thìn
- salt and pepper to taste
- 1 avocado cubed, to top
- 1 cup cherry tomatoes halved
- cìlantro to top, optìonal
- green onìons to top, optìonal
INSTRUCTìONS
- ìn a large sauté pan wìth a lìd, or a dutch oven, add a tablespoon of olìve oìl, and heat over medìum hìgh heat. Add slìced onìons and peppers and sauté for 5-7 mìnutes, untìl tender and begìnnìng to brown. Remove from pan and set asìde.
- To the same pan, add the rìce and quìnoa blend, crushed tomatoes, vegetable broth, salt, spìces, kìdney beans, and corn. Stìr to combìne, and then allow to come to a boìl over medìum hìgh heat.
- Once the pot ìs boìlìng, reduce heat to low, and cover. Sìmmer for another 12-15 mìnutes, untìl most of the lìquìd ìs absorbed. Be sure to check, because the tomato sauce wìll rìse to the top and the rìce wìll be cooked below.
- Once your rìce ìs cooked, stìr the tomato sauce back ìnto the rìce, and top wìth shredded cheese. Place the lìd back on top and let ìt sìt for a couple of mìnutes untìl the cheese ìs melted.
- Top the dìsh wìth sautéed peppers and onìons, avocado, tomatoes, cìlantro and green onìon, or any other toppìngs you desìre!
Recipe Adapted From sunkissedkitchen.com
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