Fresh from visiting the amazing Dia de los Muertos exhibition in London at the weekend, there was really only one place I was going to pick for my next dish for this blog. With Mexican food being so popular, I was really spoilt for choice for recipes. I ended up going for this quinoa-based dish, simply because it is a little bit different to the more familiar enchiladas, burritos, quesadillas and nachos that I could have picked.
Although I am a little unsure how authentic this dish actually is, it certainly makes great use of that combination of sharp, fresh ingredients – jalapenos, garlic, tomatoes, lime juice, avocado, coriander – that is instantly recognizable as Mexican (which is good enough for me!). Quinoa gets rave reviews for its properties as a ‘super-food’, but I have sometimes been disappointed with quinoa recipes in the past. Not this time! This one is really delicious and the quinoa works perfectly as the base for the dish, combining well with the black beans (a new favourite of mine after trying Brazilian vegetarian feijoada recently) and sweetcorn. This recipe is also ridiculously easy to prepare – and it’s very healthy to boot. What’s not to like?!
- 2 cloves garlic, crushed
- 1 jalapeno chili, chopped
- 1 cup quinoa
- 1 cup vegetable stock
- 1 380g carton black beans, drained and rinsed
- 1 tin chopped tomatoes
- 1 cup frozen sweetcorn
- 1 tsp chili flakes
- 1/2 tsp cumin powder
- 1/2 avocado, peeled and diced
- Juice of 1 lime
- 2 tbsp chopped fresh coriander
- In a large pot, gently fry the garlic and jalapeno in oil for 1-2 minutes.
- Add in the quinoa, vegetable stock, black beans, tomatoes, sweetcorn, chili flakes and cumin, stirring well.
- Bring to the boil and then cover, simmering on a low heat for about 20 minutes until the quinoa is cooked through and has absorbed most of the liquid.
- Add in the chopped avocado, lime juice and coriander, and stir through, before serving.
Acknowledgement: This recipe is adapted from one I found on the Damn Delicious blog.