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Mexican Quinoa with Lazy Guacamole

Mexican Quinoa with Lazy Guacamole

Kelli M Wallace
You'll love this seriously delicious and healthy dish!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Lunch
Cuisine Mexican
Servings 6 servings
Calories 119 kcal

Ingredients
  

Quinoa Ingredients:

  • 2 cloves Garlic minced
  • 2 Jalapeños seeded and finely chopped
  • 1 cup uncooked Quinoa rinsed well and drained
  • 1 1/4 cups Chicken Stock or Veg or Chicken Broth
  • 1 can 1 1/2 cups Black Beans, rinsed and drained
  • 1 14.5 oz can Diced Tomatoes
  • 1 cup Corn frozen or canned work well
  • ½ teaspoon Kosher Salt
  • 1/4 cup chopped fresh Cilantro optional
  • 1 quarter of a Lime juiced

Toppings:

  • Salsa
  • Lazy Guacamole see below
  • Shredded Cheese
  • Sour Cream

Lazy Guacamole Ingredients:

  • 1 ripe Avocado peel and pit removed
  • 1 small Lime juiced
  • 1 small Garlic Clove minced
  • Salt and Pepper to taste

Instructions
 

Quinoa Instructions:

  • Begin by prepping your veggies. Then add a teaspoon of olive oil to a medium-sized pan over medium heat. Add the garlic and jalapeños to the pan, and cook until fragrant (about a minute).
  •  
  • Then add the quinoa, broth, beans, tomatoes, corn, and salt to the pan, and bring it to a boil. Reduce the heat, cover, and let the quinoa simmer for 25 minutes, or until the quinoa is cooked and liquid is absorbed.
  •  
  • Remove the pan from the heat, and stir in the cilantro and lime juice.
  •  
  • Serve the quinoa in bowls and top with your favorite toppings. Enjoy!

Lazy Guacamole Instructions:

  • Add the avocado, lime juice, minced garlic, and salt and pepper to a small bowl.
  • Use a fork to mash the avocado and combine the guacamole really well. That's it!

Notes

Quick Tip: For a dairy free meal, top your quinoa with lazy guacamole, salsa, and chopped cilantro! Yum!