Mexican Quinoa Skillet

I've been eating a lot of quinoa lately because it is a plant based complete protein. It is also a great source of fiber, iron, magnesium, and calcium. Plus it is pretty tasty! This recipe is simple and delicious, and it all cooks in one pan, so you have less dishes to wash! I added tomatoes, kale, black beans, and onions but you can really add any veggies you like!

First add your jalapeños and garlic to a skillet and cook for about a minute. Remember that the hottest part of a jalapeño is the seeds, so if you don't want it to be too spicy, make sure you remove the seeds!

Then add in your quinoa, water, black beans, tomatoes, kale, onions, cumin, chili powder, salt, and pepper. Cover and let simmer over medium heat for about 20 minutes until quinoa is tender.

Add in your chopped avocado, cilantro, and juice of one lime.

Stir it all up and serve! I bought some queso fresco to top it off with, but completely forgot to use it! But I bet it would be delicious on top!

Enjoy!

RECIPE

2 Jalapeño peppers (seeds removed and diced)
2 cloves garlic (minced)
1 cup Quinoa
1 cup Water
1 small Onion (diced)
2 medium Tomatoes (diced)
1 can Black Beans (rinsed and drained)
1/2 cup Kale (chopped)
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
Salt and pepper to taste
1 Avocado (chopped)
2 Tbsp fresh cilantro (chopped)
1 lime
Queso Freso (optional)

1.) Add jalapeños and garlic to a large skillet and cook over medium heat until fragrant (about 1 minute)
2.) Add quinoa, water, onion, tomatoes, black beans, kale, chili powder, cumin, salt, and pepper to skillet. Stir and cover. Simmer over medium heat for about 20 minutes until quinoa is fully cooked.
3.) Remove skillet from heat. Stir in avocado, juice of one lime, and cilantro. Serve immediately. (Top with crumbled queso fresco if desired.)