Mexican Quinoa

Mexican Quinoa

from simplywhisked.com
Sides
35 min
8 servings
132 kcal / serving

This Mexican quinoa recipe is made with corn, black beans and diced tomatoes with chilies. It's a great side dish or an healthy, vegan dinner idea.

Ingredients

  • 1 tablespoonolive oil
  • 2garlic cloves (minced)
  • 1 ¼ cupsreduced-sodium chicken broth
  • 1 cupuncooked (pre-rinsed quinoa)
  • 114.5- ounce can diced tomatoes with green chilies
  • 115.5- ounce can black or pinto beans (drained and rinsed)
  • 1 ½ cupsfrozen corn kernels
  • ½ teaspooncumin
  • ½ teaspoonsalt
  • ¼ cupchopped fresh cilantro (for garnish.)

Directions

  1. 1

    In large skillet or saucepan, heat the olive oil to medium-high heat.

  2. 2

    Add garlic and sauté until fragrant - about 30 seconds.

  3. 3

    Add remaining ingredients (minus the cilantro) and bring to a boil.

  4. 4

    Reduce heat to low, cover and simmer for 20 - 25 minutes.

  5. 5

    Stir in cilantro just before serving.