Mexican Quinoa

Have you not yet bought into the idea of quinoa? Well, this will be the recipe that converts you. You NEED to try this.

And if you already love quinoa, add this one to your arsenal of recipes. It is fantastic.

I love Mexican-inspired food, and I don’t think that’s ever been a secret on this blog. But the great thing about this one is how healthy it is for you. It’s vegetarian, the quinoa is a superfood, and the rest is just vegetables and beans. The only real downside I can find is that it might contain a good bit of sodium due to the broth and canned goods, but there are ways to adapt the recipe in order to reduce that.

This quinoa is flavorful, can be made spicy or mild (depending how many jalapenos you use), and is great for leftovers—served hot OR cold. It can be a main dish, or you can serve it as a side. Whenever we make it, we make a double batch so I can bring leftovers for lunches at work and we can eat it for another dinner later in the week.

This recipe also comes together very easily. I love that I don’t have to cook the quinoa separately—it’s a one-pot meal!

Try it and enjoy!

Mexican Quinoa
(Source: Annie’s Eats)

Ingredients:
– 2 tsp. olive oil
– 2 cloves garlic, minced
– 3-4 jalapeños, seeded and finely chopped
– 1 cup uncooked quinoa, rinsed well and drained
– 1 1/4 cups vegetable broth
– 1 can (1 1/2 cups) black beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, with juices
– 1 cup frozen corn (or kernels cut from 2 cobs of corn, or canned corn)
– 1/2 tsp. kosher salt
– 1/3 cup chopped fresh cilantro
– 1 quarter of a lime, juiced