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Monday, February 23, 2015

Mexican Quinoa


I originally got this recipe from my coach and I ended up texting her the first night I made it to ask how much a serving size was.  I'm pretty certain I ate like 5 servings.  It is so good.  And it's so easy!

You need:

  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 cup roasted frozen corn kernels
  • 1 can rinsed/drained black beans
  • 1 can fire roasted diced tomatoes
  • 1 tsp chili powder
  • 1 avocado
  • 1 lime
  • salt & pepper to taste
To make it:
  1. Heat 1 Tbsp EVOO and 1 Tbsp garlic in large skillet until fragrant.
  2. Add quinoa, vegetable broth, corn, black beans, tomatoes, and chili powder and bring to a boil.
  3. Reduce hit, cover, and let simmer for 20 minutes or until quinoa is fully cooked.
  4. Add chopped avocado and juice of lime.
  5. Stir and serve immediately.
  6. Enjoy!

2 comments:

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