Ingredients :
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups chicken Stock
- 3/4 cup golden quinoa rinsed
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 5 ounces baby Spinach
- 1 bag (12 oz) frozen sweet corn kernels, thawed
- 2 (15 oz) cans black beans, drained and rinsed
- 1-2 ounces feta cheese crumbled
- 2 tablespoons fresh cilantro leaves, torn for garnish
Method :
- In medium saucepan set over medium heat. Heat oil until shimmering about 2 minutes.
- Add the onion and sauté until browned about 5-7 mins then add minced garlic and sauté for 2 more mins add chicken broth and quinoa and mix until fully combined. Add the cumin, cayenne and a pinch of salt and pepper
- Increase the heat to high and bring the mixture to a boil immediately reduce the heat to low, cover and simmer for 15-20 mins or until the liquid is absorbed add the spinach and gently toss with the quinoa until wilted
- Remove the pan from the heat. Stir in corn and black beans crumble feta and garnish with cilantro
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