Saturday, April 9, 2016

Mexican Quinoa

I have made this as a quick lunch or dinner many times.  It is so good by itself or with lots of Mexican meal style toppings.  I love how easy this is!  -Kristin

1 Tablespoon olive oil
2 garlic cloves, minced
2 Tablespoons (or more) minced jarred jalapeños
1 diced red pepper (optional)
1 cup quinoa, rinsed
1 cup broth
1 (15 ounce) can black beans, rinsed
1 1/2 cup salsa
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
3/4 teaspoon salt (or more to taste)
Fresh black pepper to taste
Juice of one lime (optional)

Optional toppings:  tortilla chips, sour cream, cheese, hot sauce, avocado, tomato

  • Heat oil in pan and add garlic, jalapeño and diced red pepper and cook, stirring frequently for about a minute.
  • Stir in quinoa, broth, beans, salsa, corn, chili powder, cumin, salt and pepper.
  • Bring to a boil then cover and reduce to a simmer.  Cooking for about 20 minutes until quinoa is cooked through.
  • Stir in some lime juice when finished if desired.

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