Mexican Quinoa

We've all heard the great nutritional benefits of quinoa and I've been searching for delicious recipes including the power-grain. This Mexican Quinoa was so flavorful and so easy to make! Simply throw all the ingredients into a skillet on the stove and heat for about 20 minutes - even the quinoa cooks right in the pan! My family went crazy for this dish, next time I'll double the ingredients, but below is the single recipe.

Ingredients

1 cup quinoa

1 can black beans, drained & rinsed

1 can corn, drained

1 can Rotel diced tomatoes & green chiles, drained

1 cup vegetable broth

2 cloves of garlic, minced

1 onion, chopped

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon cilantro, chopped

juice of 1 lime

salt/pepper to taste

Directions

In a large skillet, heat olive oil on high and add onion & garlic. Cook for about 2 minutes until fragrant. Add quinoa, vegetable broth, black beans, corn, Rotel, cumin and chili powder. Bring to a boil, then cover and simmer for about 20 minutes until quinoa is fully cooked. Add cilantro and lime juice at the end, stir together until all flavors are combined. Add salt/pepper if needed. Serve warm and enjoy!