Second, you add in the black beans, tomatoes, corn, quinoa and your liquid into the mixture. Add the onion and bell pepper and cook until softened, about 4 minutes.


Ingredients 1 tablespoon olive oil 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can fire-roasted diced tomatoes 1 cup yellow corn 1 cup quinoa … Step 1 Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. First, you sauté onions, peppers (I used bell peppers, but you can also use jalapeños), ground cumin, ground coriander, and garlic for a few minutes. Then, reduce the heat, cover the pot and let it simmer until the quinoa is cooked. After sautéing some minced garlic a tablespoon olive oil, you add the rest of the ingredients the pot and bring it to a boil. Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil. How to make Mexican quinoa: This quinoa recipe is super easy. The process of making this one pan Mexican quinoa has 2 folds. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes…