shredded cheese, sour cream, olives, onions, etc for serving
Instructions
Heat the oil in a medium saucepan over medium-high heat. Add
the garlic and jalapeños and sauté for about 1 minute, until
fragrant. Stir in the quinoa, broth, beans, tomatoes, corn and salt.
Bring to a boil, then reduce heat to a simmer.
Cover and let cook for 20-25 minutes, until the liquid is fully
absorbed. Remove from heat, fluff with a fork and stir in the
cilantro and lime juice. Top as desired.
Originally Submitted
1/4/2016
0 Out of 5 from
0 reviews
You can add this One Pan Mexican Quinoa recipe to your own private DesktopCookbook.
