Mexican Quinoa

This has easily become one of my favorite dishes! It's so flavorful and quick & easy to make (what's better than that?)- I enjoy it on it's own as quinoa is a complete protein or pair it with baked salmon (but any protein works)! I also love it heated over a bed of arugula if I’m craving a plant-based meal.

Ingredients:

• 1 cup quinoa

• 2 cups water or 1 cup water + 1 cup broth (veggie or bone)

• 1/4 cup cilantro

• 1/4 cup red onion, chopped

• 1 cup cherry tomatoes, halved

• 1/2 cup black beans (dry or canned)

• 1/2 cup corn (fresh, frozen or canned)

• 2-3 tbsp apple cider vinegar

• 1 tsp garlic powder

• 1 tbsp smoked paprika

• salt, pepper- to taste

Instructions:

• In a medium pot, boil 2 cups of water (or 1 cup water + 1 cup broth) and add quinoa. Reduce to medium heat and cover, stirring occasionally until the water is absorbed and quinoa is fluffy. If the quinoa is still hard and not cooked through, add in 1/4 cup of water at a time and stir often.

• Drain (canned) beans in colander and rinse with water or cook dry beans as instructed. Do the same with corn. Combine in large bowl

• Add tomatoes, onion & cilantro to large bowl

• Add cooked quinoa and spices + apple cider vinegar

• Mix well and enjoy!