I was spending a rainy weekend at home but with plenty of paperwork and computer work to do. So, a rainy, working weekend at home. No lazing around watching movies and cooking a Sunday roast with all the fixings, sadly enough. So I took a stroll through my fridge and pantry and was thinking along the lines of a rice and beans dish with some extra veggies thrown in.
What's great about this meal is that it comes together in one pot and amazingly fast. But, of course, the best part is the flavor. The combination of beans, corn and tomatoes is a classic because it's so good and the cream avocado and cool sprinkling of lemon juice really elevates it. I went back for seconds.
Speaking of the pot, though, this recipe was perfect for my new OXO beauty. Last week I made my Creamy Chicken Casserole in the oven with it and now it cooked perfectly on the stove top. I love new kitchen toys! And I love winning new recipes. This one is going into the 'make again very soon' pile. Enjoy!
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ingredients (4 Servings)
- 1 Tablespoon olive oil
- 1 Onion, peeled and diced
- 2 Cloves garlic, peeled and minced
- 1 Cup cherry tomatoes, halved
- 1 Cup quinoa, rinsed
- 1 Can (approx. 15oz.) black beans, rinsed
- 1 Can (aprox. 15oz.) corn, rinsed
- 1 Can (approx. 15oz.) chicken or vegetable stock
- 1/2 Teaspoon cumin
- Salt and pepper to taste
- 2 Tablespoons chopped cilantro
- 1/2 Avocado, diced
- 2 Tablespoons lemon juice
Add the olive oil and diced onions to a large pan and saute on medium heat for a few minutes until translucent.
Stir in the tomatoes and cook for an additional couple of minutes.
Add the garlic and continue cooking for one more minute.
Stir in the quinoa, black beans and corn. Add the stock and season with the cumin, salt and pepper. Bring to a boil, cover, reduce the heat to low and simmer for 25 minutes. Stir in the cilantro and lemon juice. Serve with the diced avocado.
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