Recipe | "Tex-Mex Quinoa Dish" (In Honor of Cinco de Mayo!) by Sue Ready

Cook's notes: This is a healthy dish packed with protein and gluten free. It can be made in one pot and be ready in 30 minutes. As a side it pairs well with grilled lime chipotle shrimp or your favorite Tex-Mex meal. For another alternative that kicks up the flavors in this dish, add crumbled cooked chorizo sausage and a Mexican blend of 4 cheeses. - Sue Ready

  • 1 TB. olive oil
  • 1/2 cup diced sweet onions
  • 2 garlic cloves, minced
  • 1/2 tsp. cumin
  • 1/2 tsp. chipotle chili powder or regular chili powder
  • 1/2 tsp. oregano
  • 1 cup uncooked quinoa, rinsed
  • 1-1/2 cups chicken or vegetable broth
  • 1 can (14.5 oz.) fire roasted chunky tomatoes
  • 1 can (15.5 oz.) black beans, rinsed and drained or pinto beans, rinsed and drained
  • 1-1/2 cups frozen corn
  • juice of one lime
  • optional- one avocado, peeled and diced
  • optional- handful of cilantro, chopped
  • optional-1/2 lb. cooked and crumbled chorizo and 1-1/2 cups Mexican Blend 4 Cheeses
  1. Heat oil in pan. Add in onions and garlic. Saute, about 3-4 minutes, stirring constantly. 
  2. Add in spices, saute about 1 minute more.
  3. Add in quinoa, broth, canned tomatoes, beans and corn. Bring to a boil.
  4. Reduce the heat, cover and simmer until liquid is absorbed. 
  5. Remove from heat and let sit for 5 minutes.
  6. Stir in avocado, lime juice and garnish with cilantro and queso fresco. 

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