5-ingredient Mexican Quinoa

• Vegan
• Gluten free

• Produce

  • 1 (15 oz can Black beans, organic
  • 1 Cilantro
  • 1 cup Corn, fresh or frozen kernels

• Condiments

  • 1 cup Salsa, jarred

• Pasta & Grains

  • 3 cups Quinoa, Cooked White

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on simplyquinoa.com

Ingredients

• 1 cup fresh (or frozen) corn kernels
• 1 (15 oz) can organic black beans
• 3 cups cooked white quinoa (from 1 cup uncooked)
• 1 tablespoon ground cumin
• 1 cup jarred salsa
• Cilantro to garnish (optional)

Directions

• Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.
• Add quinoa and cumin and stir to combine. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes.
• Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes.
• Remove from heat and let cool for 5 - 10 minutes, then fluff with a fork and serve.
• Garnish with cilantro is optional.