This Quinoa Fiesta is such a great cooking idea,
that you can use it as often as you want. There are dozens of versions,
easy and quick to cook, especially if you don’t know what to cook or if
you are in no mood to cook at all.

The large pic on top of the blog shows wild quinoa, growing along lake
Titicaca, Bolivia. More about Quinoa in some followings posts. Stay tuned.

Wonderfully light, healthy and nutritious recipe. And so easy to make .
Vegetarian version.

Ingredients.

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapenos, minced (you can use any medium sized red or green chilli)
1 medium size onion, finely diced
1 cup quinoa, cooked to yield about 4 cups quinoa
1 cup vegetable broth
1 (15-oz, c. 450gr ) can black beans, drained and rinsed
1 (15 oz, c. 450gr) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
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

How to do.

Heat olive oil in a large skillet over medium high heat.
Add garlic, onion 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 15 to 20 minutes.
Check occasionally and add a bit more broth if needed.
Stir in avocado, lime juice and cilantro.
Serve immediately. Enjoy !

Tips.

Meat version.
If you like it meaty add 1 pound (about 500gr) ground beef or turkey.
Also usable is 1/2 and 1/2 pork-beef mince.

In case you use the meat version, brown the minced meat in a pan and add it
to the garlic/jalapeno/onion mixture, then start adding quinoa and others,
and follow the instructions above.

The meat version, dry cooked and sprinkled with Parmesan cheese.
A fresh green salad and a glass of cool Chardonnay goes well with it.