Friday, May 8, 2015

Mexican Quinoa

Serves: 4 (side dish portions)
Prep: 5 minutes

INGREDIENTS
1 (8.8 oz) pkg HEB Central Market Brand White & Red Quinoa - in "quick heat grains" pouch
1/2 can corn (drained except for 2 Tbsp liquid)
dash of: garlic powder, onion powder, cumin, salt, and fajita seasoning
dash of cayenne pepper, optional - I didn't use this
cilantro, optional - I didn't have this the first time I made it
1 can Goya black bean soup

DIRECTIONS
Prepare bag of quinoa according to package directions. In a medium bowl, heat corn in its liquid for approximately 1 minute in the microwave. Add quinoa and seasonings. Stir together and serve topped with black beans.

Notes: I served this with fish tacos and it was a great alternative to rice and beans. It would also be delicious served as a chopped salad with the additions of tomato, cucumber, avocado, cilantro, lime juice, and chicken.