Tex Mex Quinoa

21 ingredients
3 steps

Ingredients

  • FOR THE QUINOA:
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 Poblano Pepper
  • 2 cloves Garlic
  • 1 Tablespoon Olive Oil
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Chili Powder
  • 1/2 teaspoons Red Chili Flakes
  • 2 cups Quinoa, Red Or White
  • 1 can Rotel Diced Tomatoes And Green Chilies, 10 Ounce Can
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 3 cups Water
  • 2 cups Frozen Corn
  • Salt And Pepper, to taste
  • FOR THE TOPPINGS:
  • 1 Avocado (optional)
  • 1/2 cups Your Favorite Salsa (optional)
  • 1/2 cups Diced Pickled Banana Peppers (optional)
  • 1 cup Shredded Cheddar Cheese (optional)
  • 1 cup Salad Topper Tortilla Strips (optional)

Directions

  1. 1
    1. Dice onion, both peppers and garlic. Meanwhile, heat a medium pot with 1 Tablespoon of olive oil at medium heat. Once hot, add onion, cumin, chili powder, pepper flakes, salt and pepper and stir until onions begin to soften. Then add both peppers and stir 2-4 more minutes. Then add garlic, cook one more minute.
  2. 2
    2. Add quinoa to the pot and toast it, stirring constantly for 2 minutes. Once quinoa is thoroughly mixed with veggies and spices add in the can of Rotel, black beans, and 3 cups of water. Bring to boil then simmer, uncovered, for 20 minutes. When the quinoa is soft but still has a bite to it, add in the frozen corn and stir until it thaws and most of the liquid has been absorbed by the quinoa.
  3. 3
    3. Arrange toppings on counter top and let everyone add what they want to the quinoa. I normally have bananna peppers, shredded cheddar cheese, pico de gallo, some chunked up avocado and the salad topper tortilla strips out. Add toppings to bowl of quinoa and dig in!

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