Mexican Quinoa

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients (4 servings)
1 cup quinoa
1 15.5 oz black beans, rinsed
1. 15.5 can corn, drained
1 red pepper, diced
1 yellow pepper, diced
1/2 cup Cindy’s Kitchen All Natural Tangerine Vinaigrette (available at Whole Foods)
1 Tbsp olive oil
1 Tbsp chili powder
2 Tbsp cumin
Dash of salt & pepper
Optional: diced avocado and/or chopped cilantro

Rinse 1 cup quinoa with water.
Combine quinoa with 1 1/2 cups water in saucepan.
Bring to a rapid boil. Reduce heat and simmer, covered, 10 to 15 minutes until all water is absorbed and quinoa is tender. Make sure that quinoa doesn’t burn by stirring once or twice during the simmering process.
Remove quinoa from the heat and let stand for 5 minutes.
Pour quinoa into a large bowl.
Add beans, corn, and peppers.
Stir together.
In a separate bowl, whisk dressing, spices, salt, pepper, and oil together.
Pour over quinoa and vegetable mixture.
Stir until thoroughly combined, ensuring that even the bottom quinoa is coated.
Serve chilled and garnish with optional avocado or cilantro.

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