Quinoa Medley with Beans and Corn

I seriously LOVE quinoa!

Really wanted to use up the rest of the quinoa I had in the house so I could use it as an excuse to go to New Frontiers and get more (plus some nice cheese…oh man). Something to note: I served this to my salty food loving boyfriend with tortilla chips and it worked really nicely. Dipping foods are always fun. Found this on the Vegetarian Times website (which, I think you may have noticed, I have come to rely on a lot). You can find the recipe online here.

Quinoa Medley with Beans & Corn

1 1/4 cups quinoa, rinsed
1 15-oz. can black beans, drained and rinsed
1 can corn
1/2 cup chunky salsa, divided
1 tsp. chili powder
1/4 cup chopped cilantro
2 Tbs. olive oil
lime wedges, for garnish (I didn’t have lime wedges, but this sounds GREAT)

1. Bring 2 cups water to a boil in saucepan.
2. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.
3. Add beans, corn, 1/4 cup salsa and chili powder; season with salt and pepper.
4. Return to a boil. Cover, and cook 2 to 5 minutes more, or until quinoa is tender.
5. Stir in cilantro, oil and remaining salsa.
6. Divide among bowls, garnish with lime wedges, and serve.

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