Quinoa de Mayo

I could eat Mexican food every meal of everyday and be VERY happy.  But, it's not always the healthiest option, nor the easiest to make from scratch.  So, I was excited when I found this healthy, fresh recipe with just enough Mexican flavor!  It's hearty enough to make a meal out of, but also makes a great side dish for a party...a Cinco de Mayo party maybe?

Photo via Paula Jean

Prep time:  20 Minutes
Cook time:  20 Minutes

Ingredients

1 tablespoon extra virgin olive oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa, rinsed and drained
2 teaspoons chili powder (more or less depending on how spicy you'd like dish to be)
1/2 teaspoon cumin
1/2 teaspoon salt
1 1/2 cups water
1 15-oz. can black beans, rinsed and drained
Cherry tomatoes, cut in half (optional)
1/2 cup chopped fresh cilantro
Juice of 1/2 lime
Crumbled Cotija or feta cheese (optional)
1 avocado (optional)

Instructions

Heat oil in medium saucepan over medium-high heat

Add onions and red pepper, saute until beginning to soften, about 5 minutes

Stir in next 4 ingredients

Add water, bring to boil

Cover, reduce head to medium-low and simmer until quinoa is almost tender, about 12-15 minutes

Add beans and half of the cilantro (and tomatoes if you choose)

Cook uncovered until liquid is fully absorbed, about 2-4 minutes

Transfer to bowl, add lime juice and stir

Sprinkle the remaining cilantro over the top (and the cheese and avocado if you choose)

Can be served warm or refrigerated and served cold

Serve as a salad, on top of a grilled chicken breast, or as a "dip" with tortilla chips.  Enjoy!

Have a happy Cinco de Mayo!