1 can (1 1/2 cups) black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, with juice
3/4 cup frozen organic corn
1/2 tsp kosher salt
cumin, to taste
1/4 cup chopped fresh cilantro
1 quarter of a lime, juiced
Instructions
Add a small bit of oil to a medium size pot set over
medium heat. Add garlic and jalapenos; cook just
until fragrant (about a minute). You could also add
1/4 cup onions to this saute mixture.
Add quinoa, broth, beans, tomatoes, corn and salt.
Season with cumin as desired. Bring to a boil.
Reduce heat, cover and let simmer for 25 minutes or
until quinoa is cooked and liquid is absorbed.
Remove from heat. Stir in cilantro and lime juice.
Serve with sour cream (greek yogurt), cheese, and
avocado.
Originally Submitted
9/23/2013
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