“California-Mexican” is a great way to describe this recipe. It takes the best of traditional south-of-the-border flare and incorporates some healthy, fresh twists, to create a fragrant, savory camp meal that will easily become a favorite.
Light and fluffy quinoa is a perfect protein (meaning it will keep you full longer than rice or pasta) and pairs perfectly with this combination of hearty veggies, black beans and cheese. Plus, these items are easy to pack, lightweight and need little-to-no-refrigeration (with the exception of the cheese). Not to mention, clean up is much easier when you’re only using one pot or skillet. Once you try it, you’ll definitely want to add this recipe to your regular camping arsenal.
One-Pot Mexican Quinoa Casserole
25-minute cook time
– 3 tbsp olive oil
– 1 cup chopped celery
– 1 chopped onion
– 1 bell pepper, chopped
– 1 cup quinoa
– 2 cups water
– 1 can roasted Corn
– 1 can black beans
– 1 package Mexican cheese
– Cotija cheese, grated
– Cilantro, de-stemmed
– Salt and pepper
– Turn grill on medium heat.
– Add olive oil to cast iron skillet.
– Add pre-chopped onion, bell pepper and celery to pan.
– Salt and pepper, seasoned to taste.
– Sauté 5-7 minutes until tender.
– Add water and quinoa.
– Cover and cook for roughly 15 minutes until quinoa is light and fluffy.
– Uncover and add drained black beans and corn, and Mexican cheese.
– Garnish with cotija cheese and cilantro. Serve with Tapatio, sliced avocado and a cold beverage. Enjoy!
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