One Pan Mexican Quinoa
-
10-15 Mins
Prep Time
-
20-25 Mins
Cook Time
-
4
Servings
- 264
Calories
- 8g
Fat
- 40g
Carbs
- 9g
Protein
Multiple Sclerosis
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 2 Cloves Garlic, minced
- 1 Jalapeño, minced
- 1 Cup Quinoa, dry
- 1 Cup Vegetable Broth
- 1 Cup Frozen Corn Kernels
- 1, 15 oz Can Black Beans, drained and rinsed
- 1, 14.5 oz Can Fire-Roasted Diced Tomatoes
- 1 Tsp Chili Powder
- ½ Tsp Cumin
- Salt and Black Pepper, to taste
- 1 Avocado, diced
- Juice of 1 Lime
- 2 Tbsp Fresh Cilantro, chopped
- Allergens:
- C Corn
- View Substitutions
-
CCorn:
Omit the corn.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Garlic & Jalapeño Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeño. Cook stirring until fragrant, about 1 minute.
3.
Add Remaining Ingredients Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper to taste.
4.
Bring to Boil & Let Simmer Bring to a boil. Cover, reduce heat and simmer until quinoa is cooked through, about 15-20 minutes.
5.
Top & Serve Top with avocado, lime juice and cilantro.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Garlic Press
Use a garlic press to press the garlic instead of mincing to reduce the use of hands. Sometimes more costly than fresh garlic, pre-minced garlic can also be used to omit preparing garlic.
-
Jalapeño
Replace the fresh jalapeño with a diced, canned version to omit preparing the jalapeño.
-
Sit on a Stool
Sit on a stool while preparing this recipe to help conserve energy levels. Sitting requires less energy than standing.
-
Automatic Can Opener
Although often costly, if a hand can opener is too difficult to use, automatic versions can be helpful assistive cooking devices to minimize the use of hands.
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