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Mexican Quinoa

Shared with me by: Cami G (friend)

Perfect side dish with a Mexican entree

Ingredients

  • 1 Tbls. olive oil
  • 2 garlic cloves, minced
  • 1 c. white quinoa
  • 1 c. vegetable broth
  • 15 oz. can black beans, drained and rinsed
  • 14-1/2 oz. can diced tomatoes (Mexican)
  • 1 c. corn (thawed, if frozen)
  • 1 t. chili powder
  • ½ t. cumin
  • salt and pepper, to taste

Garnishes

  • avocado, diced
  • cilantro
  • jalapenos, sliced or diced
  • lime wedges

Instructions

Heat olive oil in skillet and add garlic. Gook for 1 minute.

Stir in quinoa, vegetable broth, black beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper.

Bring to a boil; cover and reduce heat. Simmer 20 minutes or until quinoa is cooked.

Serve with avocado, cilantro, jalapenos and lime juice.

NOTE: Serves 5-6