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Mexican Skillet Quinoa
“Spice-laced quinoa, beans and sweet potato give this one-pan vegetarian meal its substantial and hearty feel. While the dish is simmering, put together a crisp side salad or simply chop up some avocado for an easy and complete 30-minute meal.”
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained
1¼ cups vegetable broth
1 cup frozen corn
1 cup uncooked quinoa
1 teaspoon kosher salt
½ cup fresh cilantro leaves
½ cup light sour cream
1Combine sweet potato and water in a large skillet; bring to a boil over high and cook, stirring occasionally, until sweet potato is mostly tender and water is completely evaporated, about 3 minutes.
2Reduce heat to medium-high and add oil and onion; cook, stirring often, until onion is softened, about 3 more minutes. Add garlic, cumin, coriander, chili powder and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add beans, tomatoes, broth, corn, quinoa and salt, and stir to combine. Bring to a boil. Reduce heat to medium; cover and cook until quinoa is tender and liquid has been completely absorbed, about 20 minutes. Remove from heat; uncover and top with cilantro and sour cream.