Diced avocado, sour cream, and lime wedges (optional)
Instructions
1) Combine the quinoa and broth in the Deep Covered Baker. Cover and microwave on HIGH for 10 minutes.
2) Meanwhile, cut the bell pepper into quarters and the zucchini in half lengthwise. Cut the bell pepper (skin-side up) into strips. Slice the zucchini halves crosswise.
3) Remove the baker from the microwave. Stir in the vegetables, garlic, beans, tomatoes with juice, and rub.
4) Microwave, covered, for 8–10 minutes, or until the quinoa has absorbed the liquid.
5) Remove the baker from the microwave and let it stand, covered, for 5 minutes.
6) Snip cilantro in a small bowl if using fresh or move to Step 7 if using dried
7) To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream if desired.
Notes
To make this recipe on the stovetop, increase vegetable broth to 1½ cups (375 mL). Combine the quinoa and broth in Rockcrok® Dutch Oven and cover. Bring to a boil over medium-high heat; reduce the heat to a simmer for 10 minutes. Continue as directed in steps 2 and 3. In step 4, bring to a simmer, covered, for 15 minutes or until quinoa has absorbed the liquid. Let it stand 5 minutes. Continue as directed.