It has been a goal of mine recently to incorporate healthier options into my diet. One of the tricks I found that helps me is to substitute rice for quinoa into my cooking. By using quinoa I take in less carbs while taking in more fiber and protein. As you recall, I used this substitution trick in my Yellow Quinoa.
This Salsa Verde Mexican Quinoa is perfect for that Mexican food craving with black beans and tangy salsa verde. It is great for a side dish or can be used as the base in a taco bowl.
Salsa Verde Mexican Quinoa
Salsa Verde Mexican Quinoa
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon avocado oil (or olive oil)
- 1 small onion, chopped
- 1 cup uncooked quinoa
- 1 (15 ounce) can black beans, drained and rinsed
- 1/4 cup salsa verde
- 1 1/4 cup chicken broth
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- pinch of kosher salt
- ground black pepper to taste
Instructions
- Heat oil in a large cast iron skillet over medium-high heat.
- Saute onions until translucent, about 5 minutes.
- Stir in quinoa, black beans, salsa verde, chicken broth and seasonings into skillet.
- Cover and bring to a boil.
- Reduce the heat to a simmer and cook for 20 minutes or until quinoa is tender and liquid is absorbed.
- Fluff quinoa with a fork. Serve immediately.
Notes
Even though I used salsa verde feel free to use your favorite salsa instead.
Step-by-Step
Herdez is my go to for salsa verde. Let me know in the comments what is your favorite!
Heat oil in a large cast iron skillet over medium-high heat. Saute onions until translucent, about 5 minutes.
Stir in quinoa, black beans, salsa verde, chicken broth and seasonings into skillet.
Cover and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes or until quinoa is tender and liquid is absorbed.
Fluff quinoa with a fork. Serve immediately.
Leave a Reply