Easy Pantry Meals
At this point in the Corona Virus quarantine, many of us are beginning to get downright bored by the contents of our own pantries. Most of us have run through our old standbys and probably tried some new things here and there.
But at the same time, groceries are still not back in stock like they were before. Meat in particular is hit or miss at most stores. This seems like a perfect time to mix it up with some meatless meals.
One of our family favorites is meatless and uses pantry staples most people have on hand – perfect for this kind of circumstance.
I found One Pan Mexican Quinoa on www.damndelicious.net a few years ago, when I was just beginning to cook with quinoa. This dish is meatless, but full of protein and flavor. It is also weeknight magic because you throw all the ingredients together in one pan and it’s done in 20 minutes.
After making it many times, I have adapted it a bit based on preferences and what we tend to have on hand. First of all, I often use chicken stock instead of vegetable stock, because let’s face it, it just has more flavor. But if you are a vegetarian family, stick with veggie stock.
I have also discovered I like my Mexican Quinoa with a bit more tomato and a little bit more zip. Fire-roasted tomatoes are delicious and add a lot of depth to this dish, and fire-roasted tomatoes with green chilies adds even more. So, instead of one 15 ounce can of tomatoes, I use 2 10 ounce cans of Rotel or something similar.
When I first started making this dish, I kept it pure, served on its own, because it is much healthier that way. But, we soon started eating it as taco filling and it is so good that way, too. Everything is better sprinkled with cheese and folded into a soft taco shell.
Avocado is part of the original recipe, diced and added after cooking. We love avocado, and sometimes add it to each individual serving. But avocados aren’t consistent these days, so I have left them out of my recipe. But feel free to add them to your quinoa.
This dish is also even better the next day as leftovers. It is extremely customizable, and you can top it with anything you like.
I would love to hear about some of your favorite meatless weeknight meals, so we can all eat well as we muddle through this crazy time.
AuthorMelissa JoyDifficultyBeginnerSeed and dice the jalapeño pepper.
Mince the cloves of garlic.
Heat 1 tbsp olive oil in a large nonstick skillet and sauté the pepper and garlic until fragrant, about 1 minute.
Remove the pan from heat and add the quinoa, black beans, corn, tomatoes, chicken broth, chili powder, cumin and salt & pepper. Combine and bring to a boil.
Turn down to a simmer and cover the pan with a lid. Simmer for 20 minutes or until all liquid is absorbed.
Remove the lid, squeeze the lime into the pan and stir.
Serve warm, garnished with cilantro, cheese and sour cream, if desired. It can be enjoyed alone or in taco shells.
Ingredients
Directions
Seed and dice the jalapeño pepper.
Mince the cloves of garlic.
Heat 1 tbsp olive oil in a large nonstick skillet and sauté the pepper and garlic until fragrant, about 1 minute.
Remove the pan from heat and add the quinoa, black beans, corn, tomatoes, chicken broth, chili powder, cumin and salt & pepper. Combine and bring to a boil.
Turn down to a simmer and cover the pan with a lid. Simmer for 20 minutes or until all liquid is absorbed.
Remove the lid, squeeze the lime into the pan and stir.
Serve warm, garnished with cilantro, cheese and sour cream, if desired. It can be enjoyed alone or in taco shells.
*Recipe adapted from www.damndelicious.net
