5 Ingredient Mexican Quinoa

By lorik

Ingredients

• 1 cup fresh (or frozen) corn kernels
• 1 (15 oz) can organic black beans
• 3 cups cooked white quinoa (from 1 cup uncooked)
• 1 tablespoon ground cumin
• 1 cup jarred salsa
• Cilantro to garnish (optional)

Preparation

Step 1

Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.

Add quinoa and cumin and stir to combine. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes.
Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes.

Remove from heat and let cool for 5 – 10 minutes, then fluff with a fork and serve.

Garnish with cilantro is optional.