Mexican Black Bean Quinoa Dish {Freezer Meal}
This healthy and tasty freezer meal is packed with punch thanks to its quinoa and black beans. Even a small bit of quinoa, I notice, puts a little extra pep in my step. Imagine what it can do for those who need added nutrients for bodily healing or extra energy to make it through the day.This spicy quinoa dish stands vegetarian, dairy free, and gluten free, though sour cream or Greek yogurt may be a desired topping.
This recipe was inspired by a few different Mexican quinoa freezer dishes I found online, including one from thebump.com and allrecipes.com. However, most of them called for cilantro, which was omitted and replaced with parsley in this recipe. I have two sisters, one who loves cilantro and another who despises the taste. Realizing some may be averse to its flavor was the reason for parsley. However, the recipe could probably do without either.
Feel free to add extra veggies such as red or green bell peppers, sweet potatoes, or red onion. If you like things a little mild, use one or two jalapenos instead of the suggested three.
This recipe was inspired by a few different Mexican quinoa freezer dishes I found online, including one from thebump.com and allrecipes.com. However, most of them called for cilantro, which was omitted and replaced with parsley in this recipe. I have two sisters, one who loves cilantro and another who despises the taste. Realizing some may be averse to its flavor was the reason for parsley. However, the recipe could probably do without either.
Feel free to add extra veggies such as red or green bell peppers, sweet potatoes, or red onion. If you like things a little mild, use one or two jalapenos instead of the suggested three.
Servings 6
Ingredients
- 2 tsp olive oil
- 2 garlic cloves, minced
- 3 jalepenos, chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 tsp lime juice
- 1/4 cup fresh parsley
- 1 cup quinoa, uncooked
- 1 (14.5 oz) can fire-roasted diced tomotoes with juice
- 1 1/4 cup water or vegetable broth
Instructions
- In medium-sized pot, simmer garlic and jalapenos in olive oil on medium heat.
- Stir in water (or broth), quinoa, and all other ingredients except parsley and lime juice.
- Bring to a boil, then reduce to a simmer. Stir occasionally until all juices are absorbed.
- Remove from heat, and stir in parsley and lime juice to taste.
- To freeze, spray freezer-friendly dish ( size 9"x13" will do) with non-stick spray and transfer pot contents to dish. Let cool completely before freezing.
- Cover dish with plastic wrap and lid and freeze.
- To prepare, thaw in refrigerator overnight. Warm in oven at 350°F until heated through.
- Recommended toppings: Greek yogurt or sour cream, green onion, avocado, crunched corn chips, salsa, or diced tomatoes.