Mexican Quinoa - Everyday Annie

I don’t know about you, but in this brief intermission between candy overload and pie overload, my body is craving good-for-me foods. A bowl of veggies, healthy grain (I know, it’s really a seed!), and legumes sounds good to me. A bowl of all that that also tastes crave-worthy? That sounds great to me.

This is essentially a quinoa salad that could be eaten warm or cold. I prefer it warm personally, but it works both ways. This is another of those blessed dishes that is not only healthy, it takes minutes to throw together and less than 30 minutes overall. Definitely a perfect fall back on those nights when you really don’t feel like cooking, yet you know you should. Just do it. You won’t be sorry.

Yield about 6 servings

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

01
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.

Source

slightly adapted from Peanut Butter Runner