Southwestern Quinoa

  • Level: Easy
Save Recipe

Directions

Saute 3 sliced scallions and 1 minced jalapeno in olive oil until softened. Stir in 2 teaspoons tomato paste and 1/2 teaspoon each ground cumin, ancho chile powder and kosher salt. Add 1 1/4 cups water and 3/4 cup each rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15 to 20 minutes. Stir in 1 can pinto beans (drained and rinsed); season with salt.

My Private Notes

Add a Note

Quinoa Tabbouleh with Feta

Greek Quinoa Salad

Quinoa Salad

Lentil Quinoa Salad

👩‍🍳 What's Cooking