Wednesday, December 26, 2012

Mexican Quinoa

In order for me to be excited about and love a meal, it needs the following characteristics: colorful, tasty, and easy. It doesn't have to be healthy, although this meal has that going for it too. This one can go right up on my list of favorites. See all the pretty colors - red, green, black, yellow? I'm happy.

While this is tasty on it's own, and I ate all my leftovers at work that way, it gets an added dose of tastiness if you want to throw some cheese and sour cream on top. Ah, dairy, how I love you. 

This entire meal literally takes less than 30 minutes. It's super easy and super tasty, if I haven't mentioned that enough yet. 

Side note: if you are interested in cooking your own beans to use in this recipe, follow this link over to Food Storage For Dinner where I give step by step instructions. They take some time, but are super easy, save money, and are worth it. 


Yield: 4-6 servings

1 tbsp olive oil
2 cloves minced garlic
3-4 jalapenos, seeded depending on your love of heat, and diced
1 cup quinoa, well rinsed
1 1/4 cups vegetable broth (chicken broth works well too)
1 can black beans, drained and rinsed
1 can diced tomatoes
2 cups corn
1/2 tsp salt
1/3 cup fresh cilantro, chopped
Juice of one lime

Heat the olive oil in a medium saucepan. Add the garlic and jalapenos and saute until fragrant and jalapenos are beginning to soften. Add quinoa, broth, black beans, diced tomatoes (including their juices), corn, and salt. Bring to a boil. Reduce heat and simmer for 25 minutes, or until all the liquid is absorbed. Stir in the cilantro and lime juice and enjoy!

Source: adapted from Annie's Eats

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