Southwestern Quinoa

Name: Southwestern Quinoa
Ingredients: 2 cups (500 mL) water; 1 cup (250 mL) quinoa; ¾ cup (185 mL) prepared salsa, hot or medium; ¼ tsp (1 mL) chili powder; ¼ tsp (1 mL) ground coriander; ¼ tsp (1 mL) ground cumin; 1 Tbsp (15 mL) finely chopped fresh cilantro; 1 cup (250 mL) diced tomato; 1 cup (250 mL) cooked black beans; ½ cup (125 mL) corn kernels; ½ cup (125 mL) plain yogurt; 1 tsp (5 mL) fresh lime juice; 1 cup (250 mL) shredded aged cheddar cheese; 1 avocado, sliced

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Topped with melted cheddar cheese and a dollop of tangy lime yogurt, this scrumptious and simple meal can also be served as a side dish.

Ingredients

2 cups (500 mL) water
1 cup (250 mL</

Side dish
Gluten-free
Vegetarian

Method

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork.

Add the salsa, chili powder, coriander and cumin to the quinoa and mix well. Mix in the cilantro, tomato, beans and corn, stirring until all the ingredients are evenly blende