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Quínoa Mexicana

Categoría
Arroces
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 Taza de quínoa cruda
  • 2 Tazas de agua
  • Pizca de sal
  • 1 Lata de habichuelas rojas
  • 1 Lata de habichuelas negras
  • 1 Lata de maíz en gramos
  • 1 Taza de hojas de cilantro
  • 1½ Tazas de tomates en cubos y sin semillas
  • 2 Cucharadas de sazonador de tacos
  • 3 Cucharadas de aceite de oliva

Preparación

  1. Colocar las dos tazas de agua con una pizca de sal en una olla y llevar a hervir.
  2. Cuando hierva, agregar la quínoa, dejar hervir nuevamente y bajar el fuego.
  3. Mover de vez en cuando a medida que se vaya secando el agua. Pasados 15 minutos, revisar cocción y retirar del fuego. Dejar enfriar a temperatura ambiente.
  4. Aparte, mezclar los dos tipos de habichuelas con el maíz y los tomates, agregar el sazonador para tacos y mezclar.
  5. Incorporar el aceite de oliva y volver a mezclar; luego agregar la mitad de las hojas de cilantro.
  6. Agregar esta mezcla a la quínoa, mezclar bien e incorporar el resto de las hojas de cilantro.
  7. Servir fría o a temperatura ambiente.