There's something about the flavors of Mexican food that just make you crave it. I love the classic trio of flavors: Cumin, Cayenne, and Chili Powder. When I was thinking about this dish, I wanted to make something that would fill me up, satisfy my Mexican food craving, and still be somewhat healthy. Plus, I had everything to make this in my house!
When I made this recipe, I made a bunch of it. I enjoyed it the first time, just on its own. The second time, I warmed it up and ate it as a dip with some chips. The following morning, I rolled it in a tortilla with egg whites and hot sauce. ALL of these were amazing, and that's one more reason I love this dish: it's so versatile! Add some tofu or chicken, plain Greek yogurt, and enjoy as a taco in a whole wheat tortilla.
Ingredients:
1 1/2 cup quinoa
3 cups water
1 garlic clove
2 tsp salt
2 tsp olive oil
1 yellow/red onion, diced
1 can black beans
1 1/2 cup frozen corn
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne
1/4 tsp chipotle powder
1/4 tsp water
3 avocados
1/2 cup feta cheese*(optional)
Directions:
In a small sauce pot, bring water to a boil, add garlic cloves, salt, and quinoa. Cover, turn heat to low, and simmer for about 10 minutes. Remove garlic clove.
In a small saute pan, heat oil over medium heat, and saute onion until translucent.
Add black beans and corn, stirring occasionally until hot. Add the spices and water, simmer until the mixture has gotten thicker.
Once the quinoa is done, mix in the beans, adjust seasonings to taste, and top with avocado and feta cheese.
I hope you all enjoy this one as much as I did!
