Kid-Friendly
Spicy Mexican Quinoa
Tortilla Chips
Ingredients
- ½ Tbsp olive oil
- ½ cup sliced onion
- ½ jalapeño, seeded and sliced
- 1 cup quinoa
- ½ tsp chili powder
- ¼ tsp salt
- 1 (15-oz) can black beans, drained and rinsed
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 cup vegetable broth
- ¼ cup chopped fresh cilantro
- ½ cup shredded pepper Jack cheese
Instructions
- Heat oil in a large deep skillet over medium-high heat.
- Add onion and jalapeño; cook 3 minutes or until tender.
- Stir in quinoa, chili powder, and salt; cook, stirring often, 5 minutes or until lightly toasted.
- Stir in beans, tomatoes and broth; bring to a boil over high heat.
- Boil 1 minute, and reduce heat to medium-low; cover and simmer 6 minutes.
- Uncover, and stir in 1 Tbsp cilantro; simmer 3 minutes longer or until quinoa is tender and most of liquid is absorbed.
- Divide quinoa between 2 serving bowls; top each serving with ¼ cup cheese and 1½ Tbsp cilantro.
Side Dish Ingredients
- 1 (16-oz) bag tortilla chips
Side Dish Instructions
- Serve tortilla chips with quinoa.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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