Southwest Quinoa

Rich in nutrients and high in protein, quinoa can easily be used in place of rice and it cooks much faster. A mix of Southwest flavors including black beans, corn and green chilies come together for a deliciously satisfying meal so good you won't even miss the meat.

Ingredients

• 1 tsp cooking oil (vegetable oil or avocado oil)
• 1/2 white onion, chopped
• 1/4 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp chili powder
• 3/4 tsp salt
• 1 cup dry Quinoa
• 1 cup water
• 1 (15oz) canned diced tomatoes
• 1 cup black beans (rinsed and drained)
• 1 cup Whole Kernal Corn (fresh, canned, or frozen)
• 4 oz canned diced green chilies
• 1/2 avocado, small cubes for garnish
• 1/4 cup cilantro, chopped
• 1/4 cup red onion, finely diced for garnish

Makes 6

Directions

1. In a large skillet over medium-high heat, add cooking oil and diced white onion and saute for 2 minutes.
2. Add in garlic powder, cumin, chili powder, salt and quinoa and stir to combine and toast spices and quinoa slightly for 1 minute.
3. Add in water, tomatoes, black beans, corn and green chilies and stir to combine.
4. Bring to a gentle boil then reduce heat to low and simmer for 15-20 minutes or until the quinoa is tender and liquid has been absorbed.
5. Remove from heat and fluff with a fork.
6. Serve hot garnished with fresh cilantro, red onion and avocado.