Southwestern Style Quinoa Medley

Southwestern Style Quinoa Medley


Southwestern Style Quinoa Medley

3 tablespoons olive oil (divided)

3-4 fresh garlic cloves (minced)

4 large green onion spears (diced)

1 cup quinoa (dry measurement)

2 cups vegetable broth

1 can (15 ounces) black beans (rinsed and drained)

1 cup corn

1/2 cup finely diced tomatoes

2 heaping tablespoons fresh chopped cilantro

2 tablespoons fresh squeezed lime juice

1/2 teaspoon cayenne powder (or more to taste)

sea salt and pepper (to taste)

Heat 1 tablespoon of the olive oil in a saucepot over medium heat. Add in the minced garlic and saute for 3 minutes while stirring continuously. Add in the diced green onions and saute for an additional 1 minute. Add in the quinoa and vegetable broth, stir to blend and bring mixture to a boil. Immediately reduce heat, cover and let simmer for about 25 minutes or until quinoa is cooked. (The quinoa should look slightly translucent.)

Fluff the quinoa thoroughly with a fork and add in the remaining 2 tablespoons of olive oil, black beans, corn, diced tomatoes, cilantro, lime juice and seasonings. Stir to evenly blend ingredients, and cook on medium-low for an additional 4-5 minutes. Serve with an optional garnish of fresh lime wedges and extra cilantro.