Mexican Quinoa
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1 cup quinoa
- 1 cup water – (or vegetable broth)
- 1 can black beans – drained and rinsed (15-ounce)
- 1 can chopped tomatoes – (15-ounce)
- 1 cup corn – (frozen, canned, or roasted)
- 1 jalapeno – sliced
- A pinch of salt – to taste
- 1 lime – cut into wedges
- 1 avocado
- Some chopped fresh cilantro leaves
Instructions
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Heat the olive oil in a large pan or skillet to medium-high heat.
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Add the minced garlic and cumin. Stir for about 1 minute.
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Add the drained and rinsed black beans, chopped tomatoes, corn, chopped jalapenos, and quinoa, and stir well. After about a minute, add the cup of water and season with salt.
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Bring to a boil, cover, reduce the heat and simmer for around 20 minutes (until the quinoa is cooked).
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In the meantime, dice the avocado.
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After 20 minutes, remove the pan from the heat, and let it rest, still covered for 5 minutes.
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Add the fresh chopped cilantro and the diced avocado and stir well.
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Serve with lime wedges.
Nutrition
Calories: 314kcal | Carbohydrates: 42g | Protein: 11g | Fat: 11g | Sugar: 1g