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- Mexican Quinoa Bowls
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- 1 tablespoon Olive Oil
- 2 Cloves Minced Garlic
- 1/2 Cup Diced Onion
- 1 Cup Rinsed Quinoa
- 1 Cup Vegetable Broth
- 1 Teaspoon Cumin
- 1 Cup Frozen Corn
- 1 Can Undrained Diced Tomatoes
- 1 Can Drained and Rinsed Black Beans
- 1 Whole Lime
- 1 Whole Diced Avocado
- 1 Sprinkle Salt and Pepper
- Directions
- Steps: 1) Sautee the garlic and onion in olive oil for two minutes 2) Add quinoa, vegetable broth, cumin, salt, and pepper, corn, can of tomatoes, and beans 3) Bring to a boil 4) Cover, reduce heat to a simmer for 20 minutes 5) Remove from heat and squeeze the lime over the dish then add the diced avocado 6) Enjoy!
- Provided by:
- Laura Slatalla, ASU Nutrition Student
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Vegetable Lentil Soup
Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, cumin, and 1 teaspoon of salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes. Add the lentils, thyme, bay leaf, pepper, and the remaining salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency.
