- 2 1/4 cups water
- 1 1/2 cups quinoa
- 15 oz. can diced tomatoes with jalapeños or fire-roasted diced tomatoes, not drained
- 15 oz. can black beans, drained and rinsed
- 15 oz. can corn, drained
- 1 tablespoon fresh lime juice
Spices to taste:
- 1/2 teaspoon chili powder,
- 1/4 teaspoon black pepper,
- 1/4 teaspoon salt,
- 1/4 teaspoon garlic powder,
- 1/4 teaspoon cayenne pepper,
- 1 tablespoon chopped fresh cilantro
Toppings:
- guacamole,
- salsa,
- sour cream or plain Greek yogurt,
- cheese, etc.
Instructions
- Add quinoa, water, and diced tomatoes to a medium skillet or saucepan. Bring liquid to a boil and reduce heat to simmer on medium-low, for 12-18 minutes or until quinoa is done (it "pops" open) and liquid is absorbed.
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