Mexican Quinoa

Ingredients:

1 T olive oil
3 cloves garlic, pressed or minced
1 can black beans drained and rinsed
1 can chopped fire-roasted tomatoes with juice
1 cup quinoa
1 cup vegetable broth
1 can chopped green chillies
1 cup fresh or frozen corn
1 t chilli powder
1/2 t cumin
salt and pepper to taste
1 half-inch cubed avocado
1/2 cup roughly chopped cilantro

Directions:

1. Saute garlic until lightly browned
2. Add beans, tomatoes, quinoa, broth, chillies, corn, and seasonings
3. Bring to boil
4. Lower heat and simmer for 25 minutes
5. Remove from heat, add avocado and cilantro
6. Serve immediately

We served this as a side dish to tacos but some of the family filled the tacos with this instead of the vegetarian crumbles.  It was tasty either way!


Adapted from One Pan Mexican Quinoa recipe which in turn was adapted from Cook like a Champion.