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Mexican Quinoa Bowls

Ingredients

  • 2 cloves garlic minced
  • 2 jalapeños seeded and finely chopped
  • 1 cup uncooked quinoa rinsed well and drained
  • 1 ¼ cups vegetable or chicken broth
  • 1 can 1 ½ cups black beans, rinsed and drained
  • 1 14.5 oz can diced tomatoes (with juice)
  • ¾ cup corn
  • ½ teaspoon kosher salt
  • ¼ cup chopped fresh cilantro optional
  • 1 quarter of a lime juiced
  • To serve: salsa sour cream/Greek yogurt, shredded cheese, tortilla chips, and avocado

Instructions

  1. 1. Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute).
  2. 2. Add quinoa, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed.
  3. 3. Remove from heat; stir in cilantro and lime juice.
  4. 4. Spoon into bowls and serve with desired toppings.

Recipe Notes

Makes: 4-6 servings
Recipe from kitchensimplicity.com