Mexican Quinoa

This is really easy to throw together.  The kids don't like it, but it is healthy and tastes really good good.

ONE PAN MEXICAN QUINOA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield4 servings

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Chicken Lentil Casserole

This is a healthy-vegetarian dinner.  But, my family actually really likes it, Kenneth was surprised he liked it. It is a little different but it is quick and easy and I like throwing it into the mix every now and then.

3 cups chicken or vegetable broth
3/4 cups lentils
1/2 cups brown rice
3/4 cups onions, chopped
1 tsp italian seasoning
1 can diced tomatoes, drained
1-2 cups fresh spinach, chopped
1/4 tsp garlic powder
1 cup grated cheese, cheddar or mozzarella

Preheat oven to 300 degrees.  Mix all ingredients except cheese in a 8x8 baking dish.  cover with foil and bake for 1 hour and 10 minutes.

Remove the foil, add the cheese and bake for an additional 20 minutes.