Mexican Quinoa with Black Beans and Corn
I have been making a lot of quinoa dishes lately. They serve as easy, healthy, summer meals that don’t involve heating up an oven. This dish is vegan as is, but can have cheese added and melted over top. You can also stuff this mixture inside of bell peppers (and cover with cheese if desired) and bake them for a more sophisticated presentation.
To make this #dinnerdoneby9am I fully assemble the quinoa in the morning, refrigerate all day and either bake just prior to eating.
-1 cup dry quinoa mixed with 2 cups water and cooked according to package directions
-1 c salsa or canned diced tomatoes
-1/2 tsp salt
-1/4 tsp pepper
-1/4 tsp cayenne
-1/2 tsp cumin
-2 Tbsp lime juice
-1 (15 oz) can black beans, drained
-1 (15 oz) can corn, drained
-2 Tbsp chopped fresh cilantro
-(optional) 1 c shredded cheddar cheese
In a medium bowl, whisk together salsa or tomatoes- lime juice, until well mixed. Stir in quinoa, black beans, corn and cilantro. Serve as is as a side dish or light dinner. If using cheese, stir in cheese and place in a greased casserole dish and bake at 350 for 15-20 minutes, until cheese is melted.
Hi - I'm Shannon! I'm a stay-at-home wife, mom to 3 boys and lover of all things culinary. I enjoy nothing more than a good meal paired with conversation with good people. With 3 kids and a busy home I like to prep dinner first thing in the morning (#dinnerdoneby9am) so that regardless of what happens during the day we have a delicious and nutritious meal ready to enjoy together. I want to provide you with simple techniques and nutritious recipes that will remove your dinnertime stress and free you up to enjoy healthy, delicious home-cooked meals with the people around you.Learn more