I’m back! Yoga teacher training was A-MAZING! Thank you so much for all the kind words and support. I’ll give a full recap once I process the last 5 days. In the meantime, how about a recipe?
I promised this recipe in my previous quinoa post; I’m sorry it has taken me so long to post it. This Southwest Quinoa is easily one my favorite go-to lunch bowls. It’s so simple, and even better, I can make a few meals out of one preparation! It’s also great as a side dish to dinner or added to the filling for quesadillas.
Southwest Quinoa (Print me!)
- 1 cup quinoa
- 1 cup vegetable broth
- 1 can black beans (rinsed and drained)
- 1 can corn (rinsed and drained)
- 1 can Rotel
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. kosher salt
- Garnish: cilantro, chopped avocado, salsa, lime, cheese or sour-cream (if you’d like).
Use the same basic quinoa cooking method as in this post.
Rinse your quinoa for at least two minutes in a fine mesh strainer. Give it a good shake releasing the excess water. Add quinoa to your saucepan on medium high heat, toast for 1-2 minutes until water begins to evaporate.
Add 1 cup vegetable broth, 1 can black beans, 1 can corn, 1 can Rotel, and seasonings. Stir your mixture until everything is evenly distributed. When mixture comes to a rolling boil, cover and reduce heat to lowest setting. Let simmer for 15 minutes, and then remove your quinoa from heat and let sit for another 5 minutes (covered). Fluff with a fork and serve.
I like to eat mine over a bed of greens, with avocado, cilantro, a squeeze of lime and salsa – with some blue corn tortilla chips for scooping, of course.