5-Ingredient Mexican Quinoa

Ingredients

• Quinoa

  raw

  ¾ cup or 128g

• Sweet corn

  yellow, canned, whole kernel, drained

  ¾ cup or 123g

• Black beans

  canned, low-sodium, drained

  ¾ can or 319g

• Cumin seed

  ¾ tbsp, ground or 7g

• Salsa

  ¾ cup or 194g

Directions

1. Prepare the quinoa according to the package instructions.
2. Heat a large skillet over medium heat. Add the corn and black beans, cooking until the corn is tender, about 3 minutes.
3. Add the cooked quinoa and cumin to the skillet, stirring to combine. Cook until the quinoa is hot and slightly crunchy, stirring constantly, about 3 minutes.
4. Stir in the salsa and cook until everything is well combined and the quinoa begins to dry out slightly, about 2 minutes.
5. Remove from heat and let cool for 5-10 minutes. Fluff with a fork before serving.