Mexican Kine Quinoa with Corn and Beans

Mexican Quinoa

As I promised I would share some more quinoa recipes.

2 cups of quinoa
3 1/2 cups of water
1 tbsp of olive oil
1-2 tbsp of taco seasoning (depending on how zesty you like it)
2 minced garlic cloves
1 can of black beans
1 can of corn
1/4 cup diced shallots
1 cup of largely diced tomatoes
1/2 cup of diced bell peppers (optional)
1/4 cup of diced pepperoncini ( optional)

Place water, taco seasoning, minced garlic, and quinoa in a pot. Bring to a boil, cover, and then simmer for 10 minutes or until most of the water is gone. Turn off the stove. Let quinoa cool. For more detailed directions, see quinoa recipe.

In a frying pan, heat up oil over medium heat. Add shallots and corn.  Cook corn until slightly charred. While the corn is cooking; dice the peppers, pepperoncini, and tomatoes. Put the pepperoncini and tomatoes aside.  Watch the corn carefully so that it does not burn- you want a mild smoky flavor from a slight char of the corn. Add bell peppers and beans. Turn off heat once beans are warm.  Mix quinoa, corn and bean mixture, pepperoncini and tomatoes.

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