Quinoa with beans and corn
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sauté 3 chopped green onions with 1 minced jalapeño pepper in olive oil until soft. Add 2 teaspoons tomato paste and 1/2 teaspoon each of ground cumin, ground ancho chili, and coarse salt. Add 1 1/4 cups water and 3/4 cup each of rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15-20 minutes. Add 1 can of rinsed pinto beans and season with salt to taste.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup quinoa
- 3/4 cup frozen fire-roasted corn
- 1 can (400 g) pinto beans
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Recipes with similar ingredients: quinoa, corn, pinto beans, ancho pepper, cumin, tomato paste
Cooking the dish according to the recipe:
- Sauté 3 chopped green onions with 1 minced jalapeño pepper in olive oil until soft. Add 2 teaspoons of tomato paste and 1/2 teaspoon each of ground cumin, ground ancho chili, and coarse salt.
- Add 1 1/4 cups water and 3/4 cup each of rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15-20 minutes. Add 1 can of rinsed pinto beans and season with salt to taste.
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