Mexican Quinoa

INGREDIENTS

2 tsp. olive oil
2 cloves garlic, minced
3-4 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1¼ cups vegetable broth
1 can (1½ cups) black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn (or kernels cut from 2 cobs of corn)
½ tsp. kosher salt
1/3 cup chopped fresh cilantro
1 quarter of a lime, juiced

To finish: 
Shredded cheese, sour cream, salsa, and/or avocado

DIRECTIONS

Heat olive oil in a medium saucepan over medium-high heat.  Add garlic and  jalapeños to the pan and sauté until fragrant, about 1 minute.  Stir in the the quinoa, veggie broth, beans, diced tomatoes, corn, and salt to the pan.  Bring to a boil.  Reduce the heat to medium-low and cover.  Simmer for about 25 minutes, or until the liquid is fully absorbed.  Remove from the heat.  Stir in the cilantro and lime juice.  Serve as desired with cheese, salsa, avocado, and/or sour cream.
Mexican Quinoa | Annie’s Eats

 

 

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Mexican Quinoa