Thursday, July 30, 2015

Mexican Quinoa with Black Beans and Corn

Mexican Quinoa with Black Beans and Corn

I have been making a lot of quinoa dishes lately. They serve as easy, healthy, summer meals that don't involve heating up an oven. This dish is vegan as is, but can have cheese added and melted over top. You can also stuff this mixture inside of bell peppers (and cover with cheese if desired) and bake them for a more sophisticated presentation.

-1 cup dry quinoa mixed with 2 cups water and cooked according to package directions
-1 c salsa or canned diced tomatoes
-1/2 tsp salt
-1/4 tsp pepper
-1/4 tsp cayenne
-1/2 tsp cumin
-2 Tbsp lime juice
-1 (15 oz) can black beans, drained
-1 (15 oz) can corn, drained
-2 Tbsp chopped fresh cilantro
-(optional) 1 c shredded cheddar cheese

In a medium bowl, whisk together salsa or tomatoes- lime juice, until well mixed. Stir in quinoa, black beans, corn and cilantro. Serve as is as a side dish or light dinner. If using cheese, stir in cheese and place in a greased casserole dish and bake at 350 for 15-20 minutes, until cheese is melted.

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