One-Pot Quick Fix

A healthy and hearty weeknight meal created by a family, for the family!

BY RESIDENT AND JUNIOR WRITER KIAAN SARAIYA THIS FEATURE SPONSORED BY BEANTREE LEARNING

We are a vegetarian family and Mom says that being in competitive sports it’s of utmost importance for us to make sure we get our optimal protein intake for the day. Hence during covid, we came up with this recipe. This quinoa dish is loaded with veggies, flavors and protein It has been a family favorite for a few years now and we hope you’ll enjoy it as much as we do.

VEGETARIAN MEXICAN ONE-POT QUINOA

Prep to cooking time: around 25 mins

2 to 4 servings

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Ingredients

• 2 10 oz. cans Old El Paso Enchilada Sauce

• 1 cup quinoa, uncooked

• 1 small onion, diced

• 1 small red bell pepper, diced

• 1 jalapeno, diced small

• 1/2 tsp cumin seeds

• 1 Tbsp Taco Seasoning

• 1/4 cup chopped scallions

• 2 cloves garlic, minced

• 2 tbsp oil

• 2 Tbsp Sour Cream

• 1/4 cup shredded Mexican blend cheese

• 1 Can of Black Beans

• 1 Cup Corn.

• 1/2 Bunch of Spinach or Kale

• Optional: Fresh ripe avocado to top it with once served

Instructions

1. Heat a large skillet or pot over medium-high heat and add oil.

2. Add cumin to the pan and let it splutter. Add jalapeños and cook for about 1 minute.

3. Add onions, peppers, garlic and taco seasoning to the pan and saute until onions and peppers are slightly softened.

4. Add quinoa, beans, corn, your choice of greens (kale or spinach) & enchilada sauce and bring to a boil. Reduce heat to low, cover and let cook for about 15 minutes. Checkin and stir if necessary (add a splash of water if needed).

5. Once the quinoa has cooked, add in the scallions, cheese, sour cream and serve immediately while hot!