This recipe is super quick and easy to make!! It is definitely going directly into my 5 star recipe box and I will be freezing single portions of it for my busy day quick hot lunch!!
This is delicious at room
temperature too !!
1 cup chopped sweet onion
2 cloves garlic minced
1 seeded and deveined jalapeno pepper chopped (optional)
1 cup quinoa (rinsed well and drained)
15 ounce can rinsed and drained kidney
1 diced red bell pepper
14.5 ounce can fire roasted tomatoes (un-drained)
1 14.5 ounce can of water
1 cup corn (I used frozen)
2 teaspoons chili powder
1 teaspoon ground cumin
1 to 1 1/2 teaspoons salt (depending on taste)
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (see note below)
4 ounce can diced mild green chile's (un-drained)
I like making this in my electric skillet for better heat control. S
Saute the chopped onion in a tablespoon of vegetable oil until the onions are soft and starting to smell sweet. Add the garlic and saute for almost a minute (but watch so it doesn't burn).
Add everything else (except the avocado); stir well, and bring to a boil. Lower heat to a gentle simmer and put the lid on to cook for 15-20 minutes (depending on how hot your pan is). After 20 minutes, turn heat OFF but leave lid on and let it sit for about 10 minutes.
Just before serving add:
1 peeled and diced avocado
Juice of 1 lime (optional)
2 tablespoons chopped fresh cilantro (optional)
NOTE: I usually add 1/8 teaspoon of cayenne pepper to this recipe instead of the jalapeno pepper, but then I don't care for super spicy food. That's the nice thing about this recipe...it is super adaptable.
NOTE: This freezes very well (before you add the avocado). I put it in one cup containers and freeze them. To eat, put it in the microwave frozen and heat for 2 1/2 minutes. It makes a great lunch.
NOTE: My all time favorite way to eat this (and maybe it is just me), but I love it steaming hot, topped with a scoop of ice cold fat free cottage cheese. Yum!!!