Mexican Quinoa

My sister had sent me this recipe a while ago and I finally got around to trying it (I believe she found at with a few modifications of my own. It is perfect to make a batch and use for weekly meal prep to take as lunch for the week. Tastes just as good reheated!

mexican quinoa

Mexican Quinoa:
1 tsp Olive oil or coconut oil
3 cloves garlic, minced
3 stalks celery diced
1/2 chopped small onion
3 jalapenos, seeded and chopped
1 1/4c uncooked quinoa, rinsed and drained
1 1/4c vegetable or chicken broth
1 can rinsed and drained black beans
2 diced Roma tomatoes
1c frozen or 1 can drained corn
1T cumin
1T cayenne pepper
greek yogurt
lime juice

Heat oil in large saucepan, saute garlic, celery, onion and jalapenos about 1 minute.
Stir in broth, beans, tomatoes, corn, quinoa, cumin, and cayenne. Bring to a boil then reduce heat to a simmer.
Cover and cook for 25-30 minutes or until liquid is absorbed. Remove from heat.
Top with cilantro, lime juice, avocado and greek yogurt. Season to taste and enjoy!


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