Mexican Quinoa: Your New Go-To Easy Dinner

#caloriedeficit #lemon8challenge

🙋🏽‍♀️ Home Recipe 🍳

👩🏽‍🍳 Prep Time: 4 minutesCook Time: 15 minutesTotal Time: 20 minutes

Ingredients:

2 1/4 cups water

1 1/2 cups quinoa

15 oz. can diced tomatoes with jalapeños or fire-roasted diced tomatoes, not drained

15 oz. can black beans, drained and rinsed

15 oz. can corn, drained

1 tablespoon fresh lime juice

Spices to taste: I used 1/2 teaspoon chili powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, & 1/4 teaspoon cayenne pepper, plus 1 tablespoon chopped fresh cilantro

Optional Toppings: guacamole, salsa, sour cream or plain Greek yogurt, cheese, etc.

Instructions:

1. Add quinoa, water, and diced tomatoes to a medium skillet or saucepan. Bring liquid to a boil and reduce heat to simmer on medium-low, for 12-18 minutes or until quinoa is done (it "pops" open) and liquid is absorbed. Add an additional splash of water while cooking, if needed.

2. Stir in black beans, corn, lime juice, and spices to taste.

3. Spoon into bowls and serve warm with guacamole, salsa, sour cream or plain Greek yogurt, cheese, etc.

4. Store leftovers in fridge for up to five days and serve warm or cold.

Nutrition

Calories: 308kcal | Carbohydrates: 57g | Protein: 14g | Fat: 4g | Fiber: 9g