Mexican-Inspired Quinoa
Description
Quinoa gets a meatless Mexican twist in this quick and easy one-skillet dinner with black beans, green onions, and cilantro.
Ingredients
•
1 tablespoon butter
•
1 cup quinoa
•
2 cups chicken broth
•
1 (14 1/2 ounce) can fire-roasted diced tomatoes with garlic
•
salt and ground black pepper to taste
•
1 pinch cayenne pepper, or to taste
•
1 (15 ounce) can black beans, drained and rinsed
•
1/2 cup green onions, chopped
•
1/2 cup chopped fresh cilantro
Directions
1
Melt butter in a pan; add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.
2
Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.