One-Pan Mexican Quinoa
This protein-packed dish is full of flavor and will soon become a favorite. Did you know that quinoa has a perfect balance of all nine amino acids? This type of protein is rarely found in plant foods. Quinoa also has a dose of fiber and iron. The cilantro in this dish helps you digest beans without the sometimes present, gassy side effects. Enjoy this Fast Metabolism Mexican quinoa while you speed up your metabolism.
Prep time: 10 minutes
Total time: 35 minutes
Serves: 4 (2 cups per serving)
Phase 1
Ingredients
1 tablespoon plus 1 cup vegetable broth, divided
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
2 cups canned black beans, drained and rinsed
14.5-ounce can fire-roasted diced tomatoes with juice
1 cup diced bell pepper
1 teaspoon chili powder
1/2 teaspoon cumin
Sea salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
Directions
Heat a large skillet over medium high heat. Add 1 tablespoon vegetable broth, the garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in the quinoa, 1 cup vegetable broth, beans, tomatoes, bell pepper, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce the heat and simmer until the quinoa is cooked through – about 20 minutes. Stir in the lime juice and cilantro, and serve immediately.
This protein-packed dish is full of flavor and will soon become a favorite. Did you know that quinoa has a perfect balance of all nine amino acids? This type of protein is rarely found in plant foods. Quinoa also has a dose of fiber and iron. The cilantro in this dish helps you digest beans without the sometimes present, gassy side effects. Enjoy this Fast Metabolism Mexican quinoa while you speed up your metabolism.
Prep time: 10 minutes
Total time: 35 minutes
Serves: 4 (2 cups per serving)
Phase 1
Ingredients
1 tablespoon plus 1 cup vegetable broth, divided
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
2 cups canned black beans, drained and rinsed
14.5-ounce can fire-roasted diced tomatoes with juice
1 cup diced bell pepper
1 teaspoon chili powder
1/2 teaspoon cumin
Sea salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
Directions
Heat a large skillet over medium high heat. Add 1 tablespoon vegetable broth, the garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in the quinoa, 1 cup vegetable broth, beans, tomatoes, bell pepper, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce the heat and simmer until the quinoa is cooked through – about 20 minutes. Stir in the lime juice and cilantro, and serve immediately.
