Cazuela de Quinoa

Cazuela de Quinoa is a vibrant and hearty Mexican dish that combines nutrient-rich quinoa with colorful vegetables and traditional spices. This one-pot meal is not only satisfying but also packed with flavors that celebrate the essence of Mexican cuisine.

Ingredients

• Quinoa - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Canned black beans - 1/2 cup, rinsed and drained
• Corn kernels - 1/2 cup, fresh or frozen
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Avocado - 1, sliced for topping

Steps

1. Rinse the quinoa under cold water in a fine mesh strainer to remove its natural bitterness.
2. In a medium saucepan, heat the olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the diced red bell pepper and zucchini to the pan. Cook for another 5 minutes, stirring occasionally.
4. Stir in the rinsed quinoa, vegetable broth, cumin, chili powder, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover the pot.
5. Simmer for about 15 minutes or until the quinoa is cooked and has absorbed the liquid.
6. Once cooked, remove from heat and stir in the black beans, corn, chopped cilantro, and lime juice.
7. Serve warm, topped with sliced avocado and additional cilantro if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with vitamins and minerals from the vegetables, supporting overall wellness.

Tags