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Mexican Quinoa Bowls
  • 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
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!
Provided by:
Laura Slatalla, ASU Nutrition Student

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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