QUINOA TACO SKILLET

This post is supported by Del Monte. As usual, all conclusions are my own and I just work with brands that I know and love!

This quinoa taco skillet is stacked with veggies and huge amounts of flavors. It's a light and sound one skillet dish, ideal for a simple weeknight feast!

You know I'm a gigantic devotee of simple suppers and this one is no exemption! I cherish that you can make it across the board dish and pretty much everything on the fixings list is something that I more often than not have in my storeroom. You can alter this as much as you can imagine with garnishes like avocado or jalapeno however this dish has a lot of flavor alone!

I was so eager to join forces with Del Monte® in light of the fact that I utilize their canned products routinely. For this formula, I utilized Del Monte Golden Sweet Whole Kernel Corn. I discovered that Del Monte's vegetables are developed in the United States and stuffed inside 75 miles of the ranch where they are picked, which is truly cool! Canned merchandise are such a simple and advantageous choice, so my wash room is constantly loaded! Discover Del Monte in a supermarket close you utilizing their item discoverer!

In the event that you need some more formula motivation, look at their accumulation of occasion formulas on their site! They have some extraordinary thoughts for occasion cooking! Regardless of whether you're searching for Thanksgiving table thoughts or simple formulas to endure the tumult of the occasions, they have you secured!

Also try our recipe VEGAN SHEPHERD’S PIE #vegan #recipevegetarian

INGREDIENTS

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 red onion, diced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 2 tablespoons tomato paste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 15oz can Del Monte Sweet Corn
• 1 15oz can black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• Salsa and/or cilantro for serving (optional)

INSTRUCTIONS

1. In a large skillet, heat the olive oil over medium heat for 30 seconds.
2. Add the garlic and cook on medium heat for 2 minutes, stirring so it doesn’t burn.
3. Add the onion, cumin, and chili powder and continue to cook for 4-5 minutes or until the onion has started to soften.
4. Add the tomato paste and continue to cook for 2 minutes.
5. Remove the onion mixture from the pan and set aside.
6. Add the quinoa and broth to the pan and bring to a boil.
7. Cover with a lid and cook according to package directions, about 10-12 minutes or until the broth is absorbed.
8. Stir in the onion mixture, corn, beans, and cheese.
9. Continue to cook over medium heat until warmed through. Feel free to add additional cheese on top, if you like.
10. Sprinkle with salsa or cilantro, if desired.

Read more our recipe BAKED SWEET POTATO FALAFEL #vegan #recipevegetarian

Source : bit.ly/2UMJurz