Mexican quinoa pilaf
Mexican quinoa pilaf

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mexican quinoa pilaf. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mexican quinoa pilaf is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Mexican quinoa pilaf is something which I’ve loved my whole life.

This one-pot Mexican Quinoa Pilaf has a delicious combo of Mexican infused flavors, it's super easy to make and it turns out perfect every time! This Quinoa Pilaf is loaded with onion, garlic, red bell pepper, celery, some jalapeño, cilantro and parsley. It's so flavorful and so easy to make.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mexican quinoa pilaf using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mexican quinoa pilaf:
  1. Prepare 1 cup dry quinoa
  2. Prepare 6 mushrooms
  3. Take 1 jalapeño
  4. Prepare 1 cup bell pepper
  5. Take 1/2 can black beans, Drained rinsed
  6. Prepare 1/2 can corn, drained
  7. Get 1 clove garlic minced
  8. Take 1 small white onion , diced
  9. Take 1 salt pepper
  10. Get 1 cup green onions diced

Heat up a sauce pan and add quinoa. Stir for a couple minutes until toasted. While quinoa is cooking , oil up a saute pan and add onion. . Just before serving, toss with cilantro and green onions, and transfer to serving bowl.

Instructions to make Mexican quinoa pilaf:
  1. Wash and rinse quinoa with a mesh strainer . Let dry. Heat up a sauce pan and add quinoa. Stir for a couple minutes until toasted. Add 1 1/2 cups water and bring to a boil. Cover and simmer for 15 to 18 minutes. Fluff with fork.
  2. While quinoa is cooking , oil up a saute pan and add onion . Cook for a couple minutes
  3. Add sliced mushrooms, garlic, bell pepper, and jalapeño. After a few minutes add black beans, green onions,and corn. Saute until quinoa is done.
  4. Add quinoa to pan and fold in
  5. If you looking to jazz it up.Top with cilantro, avocado, and a squeeze of lime.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Stir in avocado, lime juice and cilantro. Heat the olive oil in a large pot over medium-low heat. In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover.

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