QUINOA: Mexican Quinoa

FEATURED ITEM:

QUINOA

WHY STORE THIS ITEM:

• According to Stilltasty.com, it is good for one year in a cool, dry place.
• Quinoa is unusually nutrient dense, a good source of fiber and provides a good source of complete protein. 
• It is easy to cook and can easily be substituted for rice in most recipes. 

DINNER RECIPE:

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 entire meal literally takes less than 30 minutes. This recipe is adapted from one I found on Annie's Eats. 

Yield: 4-6 servings

Ingredients:

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

Cheese and sour cream for topping (optional)

Directions:

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! Top with cheese and sour cream if desired. 

Tell us what you made!

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