Cheesy Mexican Quinoa

Cheesy Mexican Quinoa brings the comfort food vibe and taste you crave – and it’s 100% good for you! – It’s Vegan, Vegetarian, Clean Eating and Gluten Free.

The key to the amazing, flavors in this dish is the seasonings. They’re simple but plentiful.

 

Cheesy Mexican Quinoa

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Makes: 5 cups

Cheesy Mexican Quinoa

Ingredients

  • 1 cup uncooked quinoa

  • Cheesy Sauce:
  • 2 cup peeled, cubed potato
  • 1 carrot, chopped
  • water for boiling
  • 4 Tbs olive oil
  • ½ c unsweetened almond milk
  • 3 tsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp smoked or regular paprika
  • 4 tsp mustard (Dijon is my favorite)
  • 1 tsp lower sodium soy sauce or tamari

  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 3 Tbs olive oil

  • Spices
  • 2 tsp cumin
  • 3 tsp chili powder
  • 1 tsp dried cilantro/coriander
  • few twists fresh black pepper
  • 1 tsp smoked or regular paprika
  • ¼ tsp chipotle seasoning
  • ½ tsp oregano

  • 15 oz. can) no salt added black beans, rinsed and drained)
  • 15 oz. can no salt added diced tomatoes

Instructions

Cook the quinoa according to the package. While it cooks, make the cheesy sauce.

Combine the potato and carrot in a large, lidded saucepan. Cover with water and bring to a boil. Simmer for about 20 minutes, or until fork-tender. Prep the rest of the veggies for the recipe while they cook.

Drain and transfer to a food processor or powder blender. Set the pan aside.

Add the remaining sauce ingredients and blend for about 2 minutes, or until totally smooth. Set aside.

Add 3 Tbs olive oil to the pan. Turn the heat to medium low and add the spices, and cook for about 2 minutes. Add a splash of water to the pan to deglaze if they start to look dry.

Raise the heat to medium. Add the onion and saute 2-3 minutes. Add the pepper and saute 2-3 minutes. Add the garlic and saute 2-3 minutes. Deglaze the pan with a little water (about ¼ cup) at any time things are looking dry.

Turn the heat to medium low and stir in the cooked quinoa. Stir in the cheese sauce, black beans and tomatoes. Turn the heat to low, lid the pan and let sit 5 minutes before serving, stirring occasionally.

http://diafoodies.com/cheesy-mexican-quinoa/

Nutrition
Facts
Serving Size
327g
Carbs
49.6g
Calories
444
Fat
24.0g
Protein
11.4g

 

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