xox. Cover with foil and bake for 15 minutes, or until the cheese has melted. Add in black beans, corn, salt, and olive oil, and stir until combined. How to make Mexican Quinoa Salad. It’s super easy. These may seem like silly questions, but I’m still finding my way as a cook… Do I need to add oil to the pan first? I find that most jarred salsas are actually on the thicker side But if you have one that is liquidy, you could strain it first! You really only need 5 ingredients. Remove the foil and continue to bake for 5 minutes. And how about draining or rinsing the beans? I’m so so happy to hear that!! I followed a recipe I found online and ended up with a huge pot of mushy quinoa. Oh hooray! Corn Most importantly tho…dinner with 5 ingredients in under 15 minutes. Place quinoa in a pot with vege stock concentrate and 1 cup of water and bring to the boil. Easy recipes and cooking hacks right to your inbox. Then add your quinoa and cumin. Sounds scrumptious! As it turns out, it starts with a boatload of oil. In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Great quick dish Alyssa! Learn how your comment data is processed. By the way, I tried it before I received your reply and because I wasn’t sure, I used a very light coating of olive oil and I drained, but did not rinse, the beans. Quick & easy tips for making ultra-delicious quinoa recipes! With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. I’d like to make this ahead of time for work lunches. Remove from heat and let cool for 5 - 10 minutes, then fluff with a fork and serve. Remove from heat and let cool for 5 - 10 minutes, then fluff with a fork and serve. Despite all of those things, it was still delicious! I used Traders Joe’s Salsa Verde, excellent, especially if you like spicy with a kick. Let stand, covered, for 5 minutes then … You can find the original recipe here .I followed the recipe to a T and then I added the […], […] 5 Ingredient Mexican Quinoa: from Simply Quinoa […]. Recipe are 100% gluten-free and vegan! Cumin. 6. Thank you for the dinner inspiration! It's quick, easy and super delicious! Reduce heat to low, cover with a lid, and simmer for 10 minutes. Your email address will not be published. Please check this box to confirm your consent in the collection and secure storage of this data, as described in our. Let simmer for 12-15 minutes and you’re done! It helps reduce the sodium and helps amplify the flavor (I recommend you do this with all beans ALL the time) Hope that helps! I tried quinoa for the first time about a year ago and now buy it in five pound bags. Drain and rinse, always! To assemble the Mexican Quinoa Bowls, divide the quinoa into 4 bowls. So here’s the deal with this dish. Yay!!! It’s nice to meet you! Estimated values based on one serving size. Whisk in water a little bit at a time until desired consistency is reached. For extra smooth consistency, process all ingredients in blender or food processor. How do we avoid that? Easy and delicious! White Quinoa (I used Ancient Harvest because it's my fave!) Just made it! It did!!! Love using organic frozen corn when fresh isn’t in season anymore . We use as a chip dip. Very easy to make and fast. Should have trusted my instincts and followed the same principle I used for my quinoa fried rice to begin with. Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes. I also used fresh salsa from the deli instead of the jar stuff. She said she wasn’t a quinoa fan but loved this. http://www.okweinerville.com/2016/10/10/on-the-lighter-side/, […] inspiration to create something of my own out of this recipe. https://www.beardtasticrecipes.com/salsa-verde-mexican-quinoa I have a friend who needs gluten free stuff. The end result? I eyeballed the quinoa to get the right proportion of beans, salsa and quinoa.