Edit history for Southwestern Quinoa

Snapshot from 2:39 p.m. May 22, 2017
Southwestern Quinoa
3 scallions, sliced
1 jalapeno, minced
Olive oil
2 tsp tomato paste
1/2 tsp each ground cumin, ancho chile powder, kosher salt
1 1/4 c water
3/4 c quinoa, rinsed
3/4 c frozen fire-roasted corn
1 can pinto beans, drained and rinsed
1. Sauté scallions and jalapeno in olive oil until softened. Stir in tomato paste, cumin, chile powder and salt. Add water, quinoa, and corn. Simmer until the liquid is absorbed, 15-20 minutes. Stir in pinto beans; season with salt.
Source(s): Food Network Magazine, May 2016
Tags: vegan, ethnic

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