Mexican Quinoa

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Quinoa

  Uncooked

  1 cup or 170g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 ¾ cup or 422g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lime juice

  Raw

  1 lime yields or 44g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
3. Stir in lime juice and cilantro. Serve immediately.

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