 1 cup uncooked quinoa, rinsed
2 cups water
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 frozen 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, ELKI salsa, cheese, fresh cilantro, diced tomato, olives, green onions, diced radishes, lettuce.
Add quinoa and water 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 tablespoon of 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 and 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.
Grill the tortillas, I throw mine on our gas burner to grill, or you can heat how you like. Pile the quinoa on warmed tortilla and serve with assorted toppings of choice.
Filed Under Easy Entertaining Recipes, Main Course recipes, Salsa Recipes by Recipes & More!Click to register |
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