Easy Mexican Quinoa

easy mexican quinoa

Directions

Mince two cloves of  garlic and seed/mince the jalapeno.

garlic and jalapeno, minced

Add olive oil to a pan at medium heat. Add in garlic and jalapeno and saute for one minute.

saute

Stir in the vegetable broth, quinoa, black beans, diced tomatoes, corn, and spices. Bring to a boil. Cover, reduce temperature and cook for 20-30 minutes, or until quinoa is fully cooked.

easy mexican quinoa3

easy mexican quinoa4

easy mexican quinoa6

This is what it should look like once it is done simmering.

Stir in lime juice and cilantro. easy mexican quinoa5

SERVE! 

easy mexican quinoa7

Easy Mexican Quinoa

  • Servings: 5-6
  • Difficulty: easy
  • Print

INGREDIENTS (ADAPTED FROM COOK LIKE A CHAMPION )

  • 2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 Jalapeno, seeded and minced
  • 1 cup vegetable broth
  • 1 cup Quinoa, uncooked
  • 1/2 cup canned blacked beans, rinsed and drained
  • 1 can Rotel tomatoes with chiles
  • 1 cup Frozen corn
  • 1/4 tsp chili powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 tsp lime juice
  • 2 Tbsp cilantro, chopped

DIRECTIONS

  1. Mince two cloves of  garlic and seed/mince the jalapeno.3.
  2. Add olive oil to a pan at medium heat. Add in garlic and jalapeno and saute for one minute.
  3. Stir in the vegetable broth, quinoa, black beans, diced tomatoes, corn, and spices. Bring to a boil. Cover, reduce temperature and cook for 20-30 minutes, or until quinoa is fully cooked.
  4. Stir in lime juice and cilantro.
  5. Serve

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