Mexican Quinoa

Quinoa (gluten free) is an ancient grain and it is so good for you! It's packed with fiber, protein and iron! We like to serve it as a side dish with our recipes like Sir Paul McCartney's Vegan Enchiladas or our Beer Battered Tempeh Tacos (great alternative to Spanish rice).

2 c water

1 c dry quinoa

1 c yellow corn kernels

1 - 15 oz can black beans or pinto beans, drained and rinsed

1 - 4 oz can diced green chile's

1/2 c chunky salsa

1 T canola oil

1/2 T fresh squeezed lemon OR lime juice

1/4 t ground cumin

1/2 t garlic powder

1/2 t onion powder

1/2 t crushed red pepper flakes

1/2 t dried oregano or 1 T fresh

Fresh cracked black pepper to taste

In a sauce pan, bring water to a boil. Add the quinoa. Return to a boil, reduce heat and simmer covered for 10-12 minutes or until all the water is absorbed and the quinoa "tails" have unfurled. Remove from heat. Fluff with a fork, cover and let sit until ready to add to the rest of the ingredients.

Add all of the other ingredients to a large cast iron skillet, frying pan or wok. Simmer until heated through, add quinoa and mix thoroughly. Serve hot or cold, great the next day!

Note: You can add more salsa or a can of diced tomatoes if you like more sauce.

Optional toppings just before serving:

Bell pepper, onions, cilantro and tomatoes.

Makes 6 servings