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.