one_pan_mexican_quinoa
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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| one_pan_mexican_quinoa [2024/10/04 17:03] – Update cooking time. siege | one_pan_mexican_quinoa [2025/10/05 16:15] (current) – Increased quinoa amount siege | ||
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| Line 9: | Line 9: | ||
| * 1/2 small red onion, diced | * 1/2 small red onion, diced | ||
| * 3 cloves garlic, minced | * 3 cloves garlic, minced | ||
| - | * 2 bell peppers, | + | * 2 bell peppers, |
| - | * 1 cup quinoa (uncooked) | + | * 1 1/2 cups quinoa (uncooked) |
| - | * 1 1/2 cup vegetable broth | + | * 2 cups vegetable broth |
| * 3 cups canned diced tomatoes | * 3 cups canned diced tomatoes | ||
| * 1 15 oz can black beans | * 1 15 oz can black beans | ||
| Line 26: | Line 26: | ||
| Steps: | Steps: | ||
| - | - Wash and cut the bell peppers. Peel and dive the onion. Peel and mince the garlic cloves. | + | - Wash and cut the bell peppers. Peel and dice the onion. Peel and mince the garlic cloves. |
| - Heat some oil in a large pot and saute the onion for 5 minutes or until it becomes translucent. | - Heat some oil in a large pot and saute the onion for 5 minutes or until it becomes translucent. | ||
| - Add garlic and bell pepper and cook for another 2 minutes on high heat. | - Add garlic and bell pepper and cook for another 2 minutes on high heat. | ||
one_pan_mexican_quinoa.1728086597.txt.gz · Last modified: by siege
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