MexiQuinoa
This healthy twist on traditional Spanish rice is full of flavor and makes the perfect accompaniment to your favorite Mexican meals! Enjoy it fresh or let the flavors meld together overnight for even better taste.
Equipment
- Large bowl, Saucepot, Fork
Ingrediënten
- ¼ teaspoon ground cumin
- 1 cup 235 ml chunky salsa
- 1 can 15 ounces, or 420 g black beans, drained and rinsed
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 tablespoons 30 ml extra-virgin olive oil
- ½ cup 75 g diced bell pepper (optional topping)
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 tablespoon 15 ml lemon or lime juice
- ½ cup 126 g seeded and diced tomatoes (optional topping)
- 1 can 4 ounces, or 112 g nacho-style sliced jalapeño peppers, drained
- ½ cup 80 g finely diced red onion (optional topping)
- 2 cups 336 g dry quinoa
- 2 cups 420 g yellow corn kernels
- Salt and pepper to taste
Instructies
- In a saucepot, bring 4 cups of water to a boil.
- Add the quinoa, return to a boil, then reduce the heat and cook, covered, for 10 to 12 minutes, or until all the water is absorbed and the quinoa tails have unfurled.
- Remove from heat, fluff with a fork, cover, and let sit for another 10 minutes.
- While the quinoa is cooling, combine all the remaining ingredients in a large bowl.
- Once the quinoa is ready, mix it into the other ingredients and stir to combine.
- Serve with optional toppings like diced bell pepper, red onion, cilantro, or tomatoes.
Notes / Tips / Wine Advice:
Serving Tip:
This dish pairs wonderfully with grilled meats, tacos, or as a light main course with your favorite toppings.
Wine Advice:
A crisp, light white wine such as Sauvignon Blanc or a refreshing sparkling water would complement this dish well.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 5 g | Fiber: 5 g | Sugar: 3 g | Salt: 0.2 g
