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Mexican Quinoa Bowls
Provided by:
Laura Slatalla, ASU Nutrition Student
Ingredients:
- 1 tablespoon Olive Oil
- 2 Cloves Minced Garlic
- 1/2 Cup Diced Onion
- 1 Cup Rinsed Quinoa
- 1 Cup Vegetable Broth
- 1 Teaspoon Cumin
- 1 Cup Frozen Corn
- 1 Can Undrained Diced Tomatoes
- 1 Can Drained and Rinsed Black Beans
- 1 Whole Lime
- 1 Whole Diced Avocado
- 1 Sprinkle Salt and Pepper
Directions:
Steps:
1) Sautee the garlic and onion in olive oil for two minutes
2) Add quinoa, vegetable broth, cumin, salt, and pepper, corn, can of tomatoes, and beans
3) Bring to a boil
4) Cover, reduce heat to a simmer for 20 minutes
5) Remove from heat and squeeze the lime over the dish then add the diced avocado
6) Enjoy!
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