Ingredients
- ¾ c dry quinoa
- 1 ½ c water
- Juice from ½ lemon
- 1 tsp cumin divided
- 2 tsp olive oil
- 1 red bell pepper diced
- 1 jalapeno diced (remove seeds)
- ½ c diced red onion
- Juice from 1 lime
- 2 cloves garlic minced
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can corn drained
- Dash of salt to taste
- 1 avocado sliced
- 1/3 c feta cheese
Instructions
- Pour quinoa & water in sauce pan over medium heat. Squeeze in lemon juice. Bring to a boil.
- Immediately reduce heat and stir in ½ tsp cumin. Cover the quinoa and cook for about 7 more minutes (or until quinoa is soft).
- In a separate skillet, pour in oil and warm skillet over medium heat. Add bell pepper, jalapeno, and onion and saute for about 10 minutes. Squeeze lime juice over vegetables and add minced garlic. Continue to saute (stirring regularly) until vegetables are soft (about 5 minutes). Stir in cumin.
- Mix in the black beans and the corn.
- Pour the cooked quinoa into the skillet with the vegetables.
- Add salt to taste.
- Remove skillet from heat and allow to cool for about 10 minutes.
- Add sliced avocado and feta cheese.
- Serve as a tasty side dish or add some meat and serve as an easy main dish!
Notes
If you're serving this as a side dish, this recipe will feed about 6-8 people. If you want to turn this into an easy main dish by adding some cooked chicken breast, it'll serve about 4 people.