"Eat food. Not too much. Mostly plants."

Quote from Michael Pollan.  I am a big fan of his.

Here is a recipe I tried yesterday that fits the bill and it includes quinoa which is one of the super foods. Quinoa is thought of as a grain but is actually a seed.  In this dish you can think of it as rice.  I found the "original" here and made some modifications, most importantly, increasing the amounts of the spices.  Easy, fast, and very good!  This will be a go-to recipe for me as the ingredients are those that I always have on hand.  Well, maybe not the avocados but you could put chopped fresh tomatoes on top, green onion or even cheese.

One Pan Mexican Quinoa

    1 teaspoon olive oil

    2 cloves garlic, minced

    1 cup chopped onion

    1 cup quinoa

    1 cup chicken or vegetable broth

    1 (15-ounce) can black beans, drained and rinsed

    1 (14.5 oz) can Italian style diced tomatoes

    1 cup frozen corn kernels

    1 (4-oz.) can green chiles

    2 teaspoons chili powder

    1 teaspoon cumin

    Kosher salt and freshly ground black pepper, to taste

    Optional:

    Avocado, halved, seeded, peeled and diced

    Juice of 1 lime

    Chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium high heat. Add onion and cook, about 5 minutes.  Add

garlic, stirring frequently, cook about 1 minute, until fragrant.

Stir in quinoa, broth, beans, tomatoes, corn, green chiles, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro, if desired.

Serve immediately.  Makes 5 servings of about 1 ½ cups

 

Black beans that are really black.