While I generally prefer cooking with fresh things, this is an easy, tasty vegetarian dish that I can throw together in minutes. It’s might spicy, so tastebuds beware!
Mexican Quinoa
- 1 tbsp. olive oil
- 1 tbsp. minced garlic (I use the bottled stuff)
- 1/2 tsp. cumin
- 1 c. quinoa (I use the stuff that’s already kind of cooked)
- 1 c. vegetable broth (or water)
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can diced tomatoes, drained
- 1 15 oz. can corn, drained
- 1 can diced jalapeño peppers, drained
- Salt and pepper to taste
- Diced avocado
Heat the olive oil in a large pan over medium-high heat. Add garlic and cumin and stir for about a minute. Add the beans, tomatoes, corn, jalapeños, and quinoa. After about 1 minute, add the broth and season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for 20 minutes until the quinoa is cooked. Remove pan from heat and let it rest, covered, for 5 minutes. Add a half an avocado, diced, to each bowl when serving. Serves 4 as an excellent spicy comfort food.

Today’s gratitudes:
- Firefighters
- Having the end of MKL’s move in sight
- Almost two months with no sugar (because I’m sweet enough as it is, damn it)
3 comments
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April 23, 2022 at 9:39 am
christinalfrutiger
That is the cutest photo of your kitty! Is he a Maine coon? This sounds like a firecracker of a recipe! 🙂
April 23, 2022 at 9:48 am
Seasweetie
He is indeed a Maine Coon!
April 27, 2022 at 1:09 pm
christinalfrutiger
He’s a beauty!