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Mexican Quinoa Salad
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Description
This recipe is healthy and filling and it comes together so quickly. You can enjoy as an entree or side dish and add guacamole, salsa, avocado slices, sour cream, crushed chips, chicken, shrimp, etc. The world is your oyster!
Ingredients
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- 2 Jalapeños, Stem And Seeds Removed, Chopped
- 1 cup Uncooked Quinoa, Rinsed
- 1-¼ cup Low Sodium Chicken Broth
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- ½ teaspoons Salt
- Chopped Cilantro, As Desired
- Lime Juice
- Shredded Cheese Of Your Choice
- Guacamole, Avocado Slices, Salsa, Sour Cream (optional)
Preparation
Add oil into a pot over medium heat then add garlic and jalapeños. Cook until fragrant, about 1 minute. Add quinoa, broth, beans, tomatoes and salt. Bring to a boil. Reduce heat and simmer for about 25 minutes or until liquid is absorbed. Stir in cilantro and lime juice and add desired toppings.
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