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One Pan Mexican Quinoa with Cashew Sour Cream
INGREDIENTS For the Quinoa: 1 teaspoon Olive Oil 2 cloves Garlic, minced 1 stalk Celery, diced 1 small Carrot, diced 2 Spring Onions, chopped 4 Jalapeños, seeded and finely chopped 1¼ cup Uncooked Quinoa, rinsed well and drained 1¼ cups vegetable broth 1 (15 ounce) can Black Beans, drained and rinsed 1 (14.5 oz) can Diced Tomatoes, with juice 1 cup Frozen Corn 1 teaspoon Cumin 1 teaspoon Cayenne 2 teaspoons Sugar ½ teaspoon kosher salt ⅓ cup chopped fresh cilantro 1 Avocado, peeled and cubed 1 cup Baby Spinach Juice of 1 Lime For Cashew Sour Cream: Learn to make it here! INSTRUCTIONS For Quinoa: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, celery, carrot, spring onoin and jalapeños and sauté for about 1 minute, until fragrant. Stir in the quinoa, broth, beans, tomatoes, corn, cumin, cayenne, sugar and salt. Bring to a boil, then reduce heat to a simmer. Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, stir in cilantro, avocado, spinach and lime juice. Season to taste. Top with cashew sour cream and oven-crisped tortilla strips.

For Cashew Sour Cream:

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