One-Skillet Mexican Quinoa

Ingredients and Weight:

• 2 cups (320g) quinoa
• 1 cup (240ml) vegetable broth
• 1 cup (240ml) water
• 1 tablespoon olive oil
• 1 onion, chopped (150g)
• 2 cloves garlic, minced (10g)
• 1 bell pepper, chopped (150g)
• 1 (15 ounce/425g) can black beans, rinsed and drained
• 1 (15 ounce/425g) can corn, drained
• 1 (10 ounce/283g) can diced tomatoes with green chilies, undrained
• 1 teaspoon (5g) chili powder
• 1/2 teaspoon (2.5g) ground cumin
• 1/4 teaspoon (1.25g) salt
• 1/4 teaspoon (1.25g) black pepper
• 1/2 cup (50g) chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and sauté until softened, about 5 minutes.
3. Add the garlic and sauté for another minute.
4. Add the bell pepper, black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper. Stir to combine.
5. Stir in the quinoa, vegetable broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
6. Stir in the cilantro and serve immediately.

Nutritional Information (per serving for 8 people):

• Calories: 320
• Fat: 8g
• Carbohydrates: 50g
• Protein: 12g
• Fiber: 6g

Dish Characteristics:

• Savory and flavorful
• Colorful and visually appealing
• Versatile and can be served as a main course or side dish
• Suitable for American tastes

User Comments:

• "This dish was so easy to make and packed with flavor. The combination of quinoa, beans, corn, and vegetables made it a healthy and satisfying meal."
• "I loved the vibrant colors and the Mexican-inspired flavors. It was a perfect dish for a summer barbecue."
• "I'm not usually a fan of quinoa, but this recipe changed my mind. The fluffy texture and the rich flavors worked perfectly together."
• "I added some shredded chicken to make it a complete meal. It was a quick and easy way to get dinner on the table."
• "I'm a picky eater, but this dish was a hit with me. The flavors were balanced and the quinoa was cooked to perfection."

Special Precautions and Tips:

• Use a large skillet that can accommodate all the ingredients.
• If you don't have vegetable broth, you can use chicken or beef broth instead.
• Season the dish to taste. You may need to add more salt and pepper depending on your preferences.
• If the quinoa starts to stick to the pan, add a little more water or broth.
• This dish can be made ahead of time and reheated when ready to serve.