I am a college student on a budget and have sworn to a no-eating-out to eat cheaper and healthier. I have made this recipe three times and it's easily my new favorite dish. It only takes one pot, I can stock up on the ingredients to make it again and, for someone once hopelessly addicted to Chipotle, it satisfies my burrito bowl cravings.
I've made some changes when experimenting. First, the onions and garlic seem like a lot, but I've noticed the flavors aren't really present in the final dish so I put a little bit more and brown them in olive oil with some red pepper flakes for extra heat. I toss the quinoa with them in the hot oil to toast it (Never had to soak/rinse the quinoa), and use chicken broth and part of one of those chicken stock gels for extra poultry flavor and seasoning.
Because of the chicken stock, I don't use any salt, but double the cumin, add about 1.5 as much cayenne, and lots of pepper. I'll usually taste it at this point and expect it to taste like /too much spice/, too salty, too hot, but keep in mind that these spices will disperse to cover the beans and corn. In spite of the reviews, I like the amount of beans and add both cans.
I have served this recipe with avocado slices, shredded cheddar, and a fried egg on top for a huevos rancheros-type dinner, and with chipotle marinated chicken or slices of steak on top for extra protein. My boyfriend who only seems to eat junk food LOVES this recipe, and that itself is a miracle.
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I am a college student on a budget and have sworn to a no-eating-out to eat cheaper and...