Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 medium-sized onion, chopped
• 2 small bell peppers, chopped (or 2 jalapeno peppers, seeded and chopped)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 cloves of garlic, peeled and minced
• 1 cup of quinoa, rinsed and drained
• 1 (15 oz.) can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 can (15 oz.) diced tomatoes, with all their juices
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup water or vegetable broth
• ¼ cup fresh cilantro, chopped – plus more as a garnish

As Garnish:

• 1 ripe avocado
• 2 stalks of scallions, chopped
• 1 lime, cut into wedges
• A handful of pumpkin seeds (optional)

Cooking Instructions

1. Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
2. Stir in the garlic and cook for 30 seconds.
3. Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
4. Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
5. Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
6. Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.