Southwestern Quinoa recipe

Southwestern Quinoa with Black Beans, Red Bell Pepper, corn and Cilantro

(Makes 4 servings)

Ingredients:

1 cup quinoa

2 cups water

1/2 tsp. salt

1 red bell pepper, chopped into small dice

1 can black beans, rinsed and drained

1/2 cup thinly sliced green onion

1 cup fresh/frozen corn

1/2 cup chopped fresh cilantro

Garnish Ingredients:

2 T fresh-squeezed lime juice

1 tsp. ground cumin

1/2 tsp. regular chile powder

fresh ground black pepper to taste

1/4 cup extra-virgin olive oil

Instructions:

1. Rinse quinoa in a fine-mesh strainer. Cook it with 2 cups water in a rice cooker. This should take 15-20 minutes. Fluff quinoa with a fork and let it cool while you prep other ingredients.

2. Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain until they are quite dry (or pat dry with paper towels if you want to speed it up.)

3. Cut out the stem and remove seeds from the red bell pepper and cut into very small dice (about the size of the black beans.) Slice the green onions into thin slices and wash, dry, and chop the cilantro. Rinse corn and drain.

4. Heat 2 tsp olive oil in a skillet, lightly sauté sliced green onion, red bell peppers, corn and black beans. Add salt, ground cumin and red chili powder. Stir for a few minutes.

5. When veggies are still crisp, add in the cooked quinoa and mix ingredients together. Remove from fire.

6. Garnish with freshly squeezed lime juice, cilantro and fresh ground pepper.

7. Optional: you may add fresh avocado slices prior to serving.