Mexican Quinoa

foolproofliving.com

Sherry Gonzales

subheading: For The Mexican Quinoa:

1 tablespoon olive oil

1 medium-sized onion chopped

2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)

1 teaspoon ground cumin

½ teaspoon ground coriander

2 cloves garlic peeled and minced

1 cup quinoa rinsed and drained

1 15 oz. can black beans, drained and rinsed

1 cup corn kernels fresh or frozen

1 can diced tomatoes with all their juices (15 oz.)

½ teaspoon kosher salt

¼ teaspoon black pepper

1 cup water or vegetable broth

¼ cup fresh cilantro chopped - plus more as garnish

subheading: As Garnish:

1 ripe avocado

2 stalks of scallions chopped

1 lime cut into wedges

Handful of pumpkin seeds optional

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