Try this dish with Better Than Bouillon Premium or Organic Seasoned Vegetable Base.
Mexican Quinoa
-
Prep:
15 min. -
Cook:
25 min. -
Serves:
4
Recipes
Recipe tags: vegetable base, easy difficulty, main, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | vegetable oil |
| 1 cup | thinly sliced onions |
| 1 | jalapeno pepper, minced |
| 1 Tbsp | minced garlic |
| ½ tsp | ground cumin |
| 1 Tbsp | Better Than Bouillon® Chili Base |
| 1 tsp | Better Than Bouillon® Seasoned Vegetable Base (Reduced Sodium) |
| 1 cup | hot water |
| 1 can | (15-ounce) black beans, drained and rinsed |
| 1 can | (15-ounce) diced tomatoes, drained |
| 1 cup | quinoa |
| ¼ cup | chopped cilantro |
| 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.
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3
Remove the pan from the heat and stir in the cilantro and lime juice.
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4
Serve immediately.