6-Ingredient Mexican Quinoa
Author: Lauren Venosta
Recipe type: Main Dishes
Cuisine: Gluten-free, dairy-free, soy-free
Serves: 6
- 2 cups white quinoa
- 4 cups chicken broth (or vegetable broth)
- 2 Tbsp. taco seasoning
- 1 cup frozen corn kernels
- 1 can black beans, drained and rinsed
- 1 cup pico de gallo
- In a large pot, add the quinoa, broth, and taco seasoning.
- Turn the heat to high and bring to boil. Once boiling, reduce to a simmer and cover.
- Let the quinoa simmer for about 15 minutes until most of the liquid is absorbed.
- Add in the corn kernels, turn off the heat, and cover. Let sit for 5 minutes.
- Lastly, add in the black beans and pico de gallo.
- Stir and enjoy!
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/6-ingredient-mexican-quinoa/
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