From "Ready Set Eat" [readyseteat.com]
INGREDIENTS
1 Tbl olive oil [I used rapeseed]
1/2 cup chopped onion
1 cup corn kernels (fresh or frozen)
1 Tbl chopped garlic [I used more]
1 cup white quinoa, uncooked
1 can Ro*Tel® [?] diced tomatoes and green chilies, undrained [I used tinned chopped toms and a chili pepper]
1 cup water [I added more when cooking]
1 can Rosarita ® whole black beans, drained and rinsed [I omitted]
1 tsp chili powder [and the rest!]
1 tsp ground cumin [I prefer the seeds, which I fry]
1 tsp Mexican [?] oregano
1/4 tsp salt [and the rest]
1/8 tsp ground black pepper [ditto]
2 Tbls lime juice
1/2 Lg avocado [omitted because it wasn't ripe - or necessary]
2 Tbl chopped fresh cilantro [from the freezer; I suppose you can omit it!]
DIRECTIONS
Heat oil in large skillet over medium het. Add onion and corn until onion is soft and corn is lightly browned, about 5-7 mins.
Add garic and cook, stirring frequently until fragrant, abt 1 min.
Stir in quinoa, tomatoes, water, beans, chili powder, cumin, oregano, S&P. Bring to a boil then simmer, covered, for about 20 mins until quinoa is cooked through.
Stir in lime juice and serve [if desired] with avocado and cilantro.
I served this alongside some grilled salmon and it was very nice indeed.
Recommended!
