Ingredients
Directions
Heat a medium-sized stovetop pot on medium-high heat. Once the pot is hot, add the garlic and jalapeño, stirring and cooking until fragrant, about one minute.
Add the tomatoes, corn, and beans to the pot. Stir and cook for another minute.
Stir in the spices (chili powder, cumin, onion powder, coriander, and salt, if using).
Add the quinoa and vegetable broth or water. Bring to a boil, then lower the heat to simmer. Cover, and cook for 20 minutes or until the quinoa is tender.
Remove from the heat and let sit, covered, for 10 minutes.
Stir in the lime juice, lime zest, and optional cilantro.
Chef's Notes
Substitutions
Substitute black beans with red beans, white beans, or pinto beans.
Substitute lime juice with lemon juice.
Substitute quinoa with brown rice, black rice, wild rice, or your favorite whole grain of choice. Note that you may need to increase the amount of vegetable broth and the cooking time depending on the grain you choose.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ingredients
Directions
Heat a medium-sized stovetop pot on medium-high heat. Once the pot is hot, add the garlic and jalapeño, stirring and cooking until fragrant, about one minute.
Add the tomatoes, corn, and beans to the pot. Stir and cook for another minute.
Stir in the spices (chili powder, cumin, onion powder, coriander, and salt, if using).
Add the quinoa and vegetable broth or water. Bring to a boil, then lower the heat to simmer. Cover, and cook for 20 minutes or until the quinoa is tender.
Remove from the heat and let sit, covered, for 10 minutes.
Stir in the lime juice, lime zest, and optional cilantro.
