Mexican Quinoa Skillet
Clean eating, gluten free, dairy and lactose free, vegetarian
This clean eating recipe is a great one pot dish to make mid-week. You’ll get your grains and veggies so you just gotta add a protein of your choice to make a family friendly meal with minimal clean up.
Ingredients:
1T olive oil
1/2 cup chopped onion
1 cup frozen corn kernels
1T chopped garlic
1 cup uncooked quinoa
1 can diced tomatoes with green chilies
1 cup chicken broth
16oz chopped white or baby bella mushrooms
1tsp chili powder
1 tsp ground cumin
1 tsp oregano
1/4 tsp salt
1/8 tsp black pepper
2T lime juice
2T chopped fresh cilantro
Directions:
Heat olive oil in large skillet over medium heat. Ddd onion and corn and cook until onion is soft and corn is light brown, which will take about 5-7 minutes. Add garlic and cook, stirring frequently until fragrant, about 1 more minute.
Stir in quinoa, chicken broth, undrained can of tomatoes, mushrooms, chili powder, cumin, oregano, salt and pepper and bring to a boil. Reduce heat and cover, then let simmer for 20 minutes, until quinoa is fully cooked.
Stir in lime juice and cilantro. Top with protein of choice and avocado slices, optional.
Nutrition:
*Makes 4 servings*
Calories – 277
Carbs – 41g
Fat – 6.5g
Protein – 13g
(The nutrition data above does not include protein added or avocado; can be found on MyFitnessPal under KWF Mexican Quinoa Skillet)
Your Coach,
Kyra