Make a big batch of this mexi quinoa and have it for lunch or dinner. I like to eat the leftovers cold, on a bed of lettuce or wrapped in a romaine leaf.
My kids love to eat meat but they think this taco is just as delicious. I do love the crunch of the fresh sweet corn- keep it fresh if you like.
1 cup uncooked quinoa, rinsed
2 cups water or broth
1 tablespoon olive oil
1 small onion, diced
2 cloves minced garlic
1 jalapeño, seeds and ribs removed, diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup fresh corn kernels or 1 can drained corn
1 can of your favorite beans, pinto, black, chili, navy
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped cilantro
Sea salt and pepper, to taste
Toppings; sour cream, salsa, cheese, fresh cilantro, diced tomato, Tapatio, olives, green onions, diced radishes, lettuce.
Add quinoa and water or broth to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, orange & red peppers and jalapeño. Sauté until softened, about 5 minutes. Add in the corn, beans., lime juice, cumin, chili powder, and cilantro. Stirring to combine. Season with salt and pepper to taste. Cook until heated through, about 3-4 minutes. In a large bowl, add the cooked quinoa to the vegetable mixture thoroughly mixing.
Grill or heat the tortillas, Pile the quinoa on warmed tortilla and serve with assorted toppings.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.