top of page
Image by Simon Berger

Perspective

Denver Catholic Lenten Cookbook: Mexican Quinoa

Writer: Denver Catholic StaffDenver Catholic Staff
Quinoa salad in a bowl with avocado, black beans, corn, red peppers, cilantro; lime and jalapeño slices nearby on black marble.
(Photo: Adobe Stock)

Prep time: 10 mins

Cook time: 25 mins

Cost: $

Servings: 4


Ingredients:

1 cup quinoa

1 cup vegetable broth

1 15-ounce can black beans, drained and rinsed

1 15-ounce can fire-roasted diced tomatoes, drained

1 15-ounce can corn kernels

1 avocado, halved, seeded, peeled and diced

2 cloves garlic, minced

1 jalapeño, minced, optional

2 tbsp chopped fresh cilantro, optional

2 tbsp lime juice

1 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

Salt and pepper, to taste


Instructions:

  1. In a large pan, heat 1 tbsp of olive oil over medium heat. Add garlic and optional jalapeño and cook for a minute until fragrant, stirring frequently.

  2. Add 1 cup of quinoa, 1 cup of vegetable broth, beans, tomatoes, corn, 1 tsp of chili powder and 1/2 tsp of cumin. Stir until well combined. Season with salt and pepper, to taste.

  3. Bring to a boil. Cover, reduce heat and simmer until quinoa is cooked through (about 20 minutes).

  4. Add diced avocado, 2 tbsp of lime juice and optional cilantro, and serve.




Most Popular

How Can I Bring the Liturgical Calendar to Life in My Family’s Daily Routine?

Allison Auth

Is Ash Wednesday a Holy Day of Obligation? and other Lenten Questions, Answered

André Escaleira, Jr.

'What should I give up for Lent?': 10 Creative Ideas for a Season of Unexpected Growth

Marie O'Neal

Who is ‘Mary at the Foot of the Cross’? Explaining the Archdiocese’s New Icon

André Escaleira, Jr.

Advertisement

Advertisement

bottom of page