Mexican Quinoa

🧂 Ingredients

• 1 cup quinoa

  rinsed
• 1 can

  15 oz black beans, drained and rinsed
• 1 can

  15 oz diced tomatoes
• 1 cup corn kernels

  fresh, frozen, or canned
• 1 bell pepper

  diced
• 1 cup vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

  optional
• Lime wedges for serving

  optional

Instructions

• 1 In a large skillet, combine the quinoa, black beans, diced tomatoes, corn, bell
  pepper, vegetable broth, cumin, chili powder, garlic powder, salt, and pepper.
• 2 Bring the mixture to a boil over medium-high heat.
• 3 Once boiling, reduce the heat to low, cover, and let simmer for 20 minutes, or
  until the quinoa is cooked and the liquid is absorbed.
• 4 Stir occasionally to prevent sticking and ensure even cooking.
• 5 Remove from heat and let sit for a few minutes to absorb the flavors.
• 6 Garnish with fresh cilantro and serve with lime wedges, if desired.

Nutrition Info