Mexican Quinoa

15 Min.
20 Min.
4
Ingredients
¼
cup vegetable oil
¼ cup vegetable oil
1
cup thinly sliced onions
1 cup thinly sliced onions
1
jalapeno pepper, minced
1 jalapeno pepper, minced
1
tablespoon minced garlic
1 tablespoon minced garlic
½
teaspoon ground cumin
½ teaspoon ground cumin
1
tablespoon Better Than Bouillon® Chili Base
1 tablespoon Better Than Bouillon® Chili Base
1
teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base mixed with 1 cup hot water
1 teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base mixed with 1 cup hot water
1
(15 ounce) can black beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1
(15 ounce) can diced tomatoes, drained
1 (15 ounce) can diced tomatoes, drained
1
cup quinoa
1 cup quinoa
¼
cup chopped cilantro
¼ cup chopped cilantro
Juice of 1 lime
Juice of 1 lime
Directions
  1. Add the oil to a large sauté pan over medium high heat. Add the onions and jalapeño and sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds more.
  2. Add the cumin, Chili Base, Seasoned Vegetable Base mixed with water, black beans, diced tomatoes, and quinoa and stir to combine. Bring the mixture to a boil, cover, reduce the heat and simmer for 20 minutes.
  3. Remove the pan from the heat and stir in the cilantro and lime juice.
  4. Serve immediately.
Try this dish with Better Than Bouillon Premium or Organic Seasoned Vegetable Base.

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