Hi there! Happy Wednesday 😀
Finally, today, we got some time to plant the rest of the veggies that needed planting, like tomatoes, peppers, and some more green beans. We were supposed to do it last weekend, but it was way too hot! I don’t know how summer will be… every summer, I think about moving somewhere cooler, but then fall comes, and I love it here.
Overall, today has been quite productive, and I even got some time to finish this beautiful Mexican recipe that I believe you’ll love!
About this recipe and why I think you’ll love it as much as we do
One pan, guys, you’ll only need one pan! My appreciation for these one-pan wonders has significantly increased since I became a mum.
This recipe is usually a hit with the kids, but a quick tip: if they're not fans of crunchy veggies (I know my kids can be a bit funny about them), consider skipping the red peppers. Stick to the original recipe for the rest, and see the magic happen!
And don't worry if you're not quite a quinoa master yet. By simply following the quinoa-to-water ratios provided on the recipe card, you're guaranteed to end up with fluffy quinoa every time.
So, tell me, are you planning a Cinco de Mayo Menu?
We love Mexican food, and any excuse is perfect for us to get our Mexican recipes to the table, so yes, we’re going to prepare a feast for Cinco de Mayo! If you want some help planning your Cinco de Mayo, you can check some pantry ingredients that you may want to have, and also, our top Mexican recipes.
If you’re still deciding, or you’re not making a menu for that day but still enjoy Mexican flavors, let’s dive into this recipe together!
What you’ll need:
½ onion - finely chopped
2 garlic cloves
1 cup red pepper - finely chopped
1 fresh tomato - finely chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
½ teaspoon salt
1 cup corn
1 cup black beans
1 cup quinoa
2 cups water or vegetable stock
To Garnish:
1 avocado
A handful fresh cilantro
1 lime
Instructions
Once your fresh ingredients (onion, fresh tomato, and red pepper) have been finely chopped, you can make this recipe in four simple steps. This is one of those recipes I cook from start to finish while Astra runs the bath for my kids!
Step 1: Add olive oil to a pan big enough to feed your whole family. Stir fry finely chopped onions, peppers, and minced garlic.
Step 2: Add the chopped tomato and spices. Mix well and cook at medium heat for a few minutes. At this point, if you want to add some spice, you can add a teaspoon (or two) of chipotle paste. You can also add this at the end, as not everyone may want the Mexican quinoa spicy.
Step 3: Briefly rinse the quinoa. Now it's time to add the quinoa, corn, beans, and water or vegetable stock. Incorporate all these ingredients, mix well so everything is combined, and bring the water to a simmer.
Step 4: Cover the pan with a lid. If you don't have a large enough lid, which sometimes happens to us, place some tin foil securely on top, ensuring you leave a small gap for the steam to escape. You'll want to leave the quinoa cooking this way for about 15 minutes. After this, turn the heat off and leave to rest for five more minutes. Remove the tinfoil, and with two forks, fluff the quinoa. Your Mexican Quinoa is ready to be served now!
Garnish the Mexican Quinoa with sliced avocado and chopped coriander. Remember to drizzle some lime before serving it.
I hope you include this recipe in your Cinco de Mayo menu or try it these days; you’ll love it!
As usual, let me know if you have any questions, I’ll be happy to help 😊
Talk soon,
Laura.