Mexican Quinoa

It's another quinoa post!  Since our family has been cutting back on meat lately, we've been looking for good plant-based sources of protein.  Quinoa is a great choice!  Mix it with beans and lots of Mexican flavors and you get a great healthy meal.  This dish is delicious served in bowls along with desired toppings (green onions, sour cream, cheese, avocado, etc.), and we also loved it as a taco filling.  Yum!  It comes together really easily too, which makes it even better!  I've made it twice in the last couple weeks and it has fast become a new regular.

Mexican Quinoa

2 tsp. olive oil
2 cloves garlic, minced
1-2 jalapenos, seeded and finely chopped
1 1/4 c. uncooked quinoa
1 1/4 c. vegetable broth
1 15 oz. can black beans, rinsed and drained
1 15 oz. can diced tomatoes, with juices
1 c. frozen corn kernels
1/2 tsp. kosher salt
1/3 c. chopped fresh cilantro
1 quarter of a lime, juiced

To serve: shredded cheese, sour cream, green onions, salsa, and/or avocado

Heat olive oil in a medium saucepan over medium-high heat.  Add garlic and jalapenos and saute until fragrant, about 1 minute.  Add quinoa, vegetable broth, beans, tomatoes, corn, and salt to the pan.  Bring to a boil.  Reduce the heat to medium-low and cover.  Simmer about 25-30 minutes, or until all the liquid is absorbed.  Remove from the heat and stir in cilantro and lime juice.  Serve in tacos with desired fixings, or scoop into bowls and top with suggested toppings.

Source: Adapted slightly from Annie's Eats