This is an incredibly easy and flavorful dish that the whole family will enjoy! It’s a delicious vegetarian meal that is perfect for Meatless Monday and is gluten free, dairy free and loaded with tons of yummy ingredients.
Who knew that a recipe without any meat or dairy could still have so much flavor and leave you satisfied? I grew up in Wisconsin where omitting these two staple ingredients (meat and cheese) from a meal is unheard of.
Since I’ve been trying to expand my culinary skills in the kitchen and am open to new things, I was eager to create a healthy alternative to one of my favorite types of food, Mexican. I swear I could eat tacos, enchiladas, guacamole or fajitas everyday of the week and be perfectly content. Unfortunately, that could be unfavorable to my health.
Quinoa is the main star of this recipe as it plumps up the dish with its hearty goodness and provides you with a mega-dose of protein, fiber, magnesium and other essential vitamins. It has become a go-to ingredient in our kitchen and is often used in at least one meal a day.
The rich colors of the dish are due to the abundance of roasted tomatoes, pops of corn kernels, fresh cilantro from our herb garden and California grown avocados. I personally love every bite to have avocado in it, so we are usually going through at least two of them per meal. That’s ok though, avocados provide nearly 20 essential nutrients and are a great “good fat” due to their unsaturated fatty acids!
Vegetarian Mexican Quinoa | 4 - 6 Servings
- 1 tbsp Extra Virgin Olive Oil
- 1 Anaheim Chili Pepper, minced (remove the membrane and seeds to reduce the amount of spice)
- 2 tbsp Garlic, chopped
- 1 cup Quinoa
- 1 can (15oz) Corn Kernels, drained
- 1 can (15oz) Black Beans, drained
- 1 can (28oz) Fire-Roasted Tomatoes, diced
- 1 cup Vegetable Broth
- 1 tsp Chili Powder
- ½ tsp Cumin
- Sea Salt and Ground Black Pepper, to taste
- 1 tbsp Cilantro, freshly chopped
- 1 Lime, halved and juiced
- 1-2 Avocados, diced
- In a large skillet, heat olive oil over medium-high heat and add minced chili pepper and garlic.
- Cook, stirring frequently, for approximately 2 minutes.
- Add quinoa, corn, black beans, tomatoes, vegetable broth, chili powder, cumin, salt and pepper. Bring mixture to a boil the reduce heat to a simmer and add lid.
- Let cook for approximately 20-22 minutes until all liquid has been absorbed.
- Stir in cilantro and lime juice.
- Top with fresh avocado and enjoy.
Tip — if planning on having leftovers, don’t mix avocado into the entire dish and it doesn't taste as good heated up. Fresh avocado for each serving is best.
Even with the addition of an Anaheim chili pepper, chili powder and cumin this dish is not spicy. These ingredients simply provide an array of flavors that work wonderfully with the all the other ingredients and it pairs nicely with the crispness of a chilled Cambria Wines Viognier. I imagine we’ll be serving up this dish and the wine out on the back patio all summer long with our family and friends! Hope you enjoy.
Written By : Kristin Mansky