Mexican Quinoa Bowls
seeded and finely chopped
rinsed well and drained
vegetable or chicken broth
1 ½ cups black beans, rinsed and drained
14.5 oz can diced tomatoes (with juice)
chopped fresh cilantro
quarter of a lime
To serve: salsa
sour cream/Greek yogurt, shredded cheese, tortilla chips, and avocado
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. 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. Remove from heat; stir in cilantro and lime juice.
4. Spoon into bowls and serve with desired toppings.
Makes: 4-6 servings
Recipe from kitchensimplicity.com
recipe from DomesticSuperhero.com