This quick and easy one-pot Tex-Mex quinoa is great with a side of beans. Or, stir-in some corn and black beans at the very end for a super-fast chilli! Great served with diced avocado and cilantro. Vegan & Gluten-Free.
Author: Angela @ Vegangela.com
Recipe type: Side
Cuisine: Mexican, Southwest, Tex-Mex
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 tsp cumin
¼ tsp chilli powder
1 can (400ml) diced tomatoes, with liquid
⅓ cup quinoa, rinsed
salt and pepper
In a medium saucepan, heat oil over medium heat and fry the onion, garlic, cumin and chilli powder until onions translucent.
Stir-in the diced tomatoes (with juice) and quinoa, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes. Season with salt & pepper.