Eat Voraciously: Tex-Mex for 2 ~ INFO IMAGES

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Here's what's for dinner tonight.

By G. Daniela Galarza

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Tex-Mex for 2

Tex-Mex is Mexican food and it's American food, and it's entirely its own thing, too. I love that it combines the heat and spice from the chiles that are indigenous to Mexico with the big, saucy portions and cheesy or creamy toppings that I think are crucial to great Tex-Mex.

This Tex-Mex-spiced quinoa is for all the readers asking me for more recipes that serve fewer people — I see you! I hear you! This one serves two or three, and is easy to halve, too.

Made in one pot, it's a wonderful base recipe that can be a meal on its own. But it can also be topped with whatever you have on hand — maybe last night's leftover grilled shrimp or roast chicken? Maybe the wrinkly mushrooms in the back of the crisper, sauteed with some scallions? Maybe just a layer of shredded orange cheese, melted under the broiler? Whatever you're in the mood for, this recipe is ready for it!

Today's recipe

Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Tex-Mex Quinoa With…

Orange bell peppers have a mild sweetness, but they can be pricey. >> Feel free to use a green bell pepper, or skip it.
If you're not into quinoa >> try this with long-grain rice. You can also use couscous, but it will cook much more quickly.
Not into heat? >> Omit the jalapeño.
Out of black beans? >> Try pinto or garbanzo.
No canned tomatoes? >> Use about 10 ounces of fresh, chopped tomatoes.

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Servings: 2 to 3
Active time: 30 mins
Total time: 40 mins

Ingredients

1 tablespoon extra-virgin olive oil
1/2 medium orange bell pepper, seeded and diced into 1/4-inch pieces
1 medium jalapeño pepper (may substitute a pinch of ground cayenne pepper), seeded and minced
2 medium cloves garlic, minced or finely grated
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup dried white quinoa, rinsed
1/2 cup no-salt-added vegetable broth or water
3/4 cup canned, no-salt-added crushed tomatoes
3/4 cup canned, no-salt-added black beans, drained
1/2 cup frozen corn kernels (regular or fire-roasted)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Small handful fresh parsley (may substitute cilantro), coarsely chopped
Sour cream, for serving
1 lime, cut into wedges for serving

Steps

1. In a medium saucepan over medium heat, heat the oil until it shimmers.

2. Add the bell pepper, jalapeño and garlic and cook, stirring to coat the vegetables in the oil, for 1 minute. Stir in the chili powder, cumin and dried oregano to incorporate. Cook until aromatic, about 1 minute, then stir in the quinoa, broth or water, tomatoes, beans, corn, salt and pepper. Stir to distribute evenly, then reduce the heat to medium-low, cover and cook until the liquid is absorbed, about 15 minutes. If any liquid remains, keep cooking for a few more minutes, then remove from the heat.

3. Gently stir some of the parsley into the quinoa, along with any add-in ingredient you have on hand, such as leftover rotisserie chicken, sauteed mushrooms or pickled peppers.

4. Divide the quinoa among bowls and top each portion with a dollop of sour cream. Serve warm, with the lime wedges for squeezing.

Adapted from "Dinner Just for Two," by Christina Lane (Countryman Press, 2019). Tested by Bonnie S. Benwick.

Nutrition information per serving (based on 3, without extras): Calories: 290; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 5 mg; Sodium: 280 mg; Carbohydrates: 41 g; Dietary Fiber: 9 g; Sugar: 5 g; Protein: 10 g.