Delicious & filling. This recipe is versatile and can easily be doubled. It is great as a main or side dish, in burritos, served with roasted veggies, or on top of green salads.
– 1 c quinoa
– 2 c veggie stock
-1/3 c green pumpkin seeds
-1 cob of corn corncut from cob (or one can of corn drained )
-1 jalapeño or small green bell pepper finely diced
-1 can black beans drained
-lime half cut in wedges for garnish
-cilantro washed & chopped, about 2 Tbs + more for garnish
-red bell pepper (or yellow or orange) diced
-1tsp onion powder
-salt & pepper to taste
-1 tsp cumin
-1 Tbs (-) olive oil optional
-juice from 1/2 a lime
-boil veggie stock in sauce pan then stir in quinoa, cover then reduce heat to a soft simmer cook for 15-20 mins until the liquid is absorbed then fluff with a fork
-Toast seeds in a pan on medium heat until slightly brown , remove from pan & set aside
-drizzle pan with olive oil & cook the corn & jalapeño (or gen bell pepper) for a few minutes
-add the black beans & sauté for a few additional minutes until heated through
-add in the cooked quinoa, diced red bell pepper, cilantro & season with onion powder , salt & pepper to taste
-for the dressing, mix the cumin, about 1Tbs or less of olive oil, and lime juice together
-serve topped with toasted pumpkin seeds, lime wedges, extra cilantro & dressing drizzled on top.
* also goes great with sliced avocado or guacamole and delicious in a burrito with cooked tofu or extra beans, and guacamole with salsa.