5-ingredient Mexican Quinoa
This dish reminds me of the Mexican-style rice you can find at some restaurants
Servings 4 servings
Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.
Add quinoa and cumin and stir to combine. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes.
Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes.
Remove from heat and let cool for 5 - 10 minutes, then fluff with a fork and serve.
Garnish with cilantro is optional.
Calories: 295kcal | Carbohydrates: 53g | Protein: 14g | Fat: 3g | Sodium: 882mg | Potassium: 842mg | Fiber: 13g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 7.7mg | Calcium: 122mg | Iron: 5.9mg