Simply Sides 12 - Mexican Quinoa

My Mexican Quinoa

Need a dish loaded with protein?  Want a gluten free side dish?  Need a recipe that is versatile?  Well here it is!!! This week, I made Mexican Quinoa, on the recommendation of my friend Sarah.  You remember Sarah right?  Won 2nd place in a chili cook-off, guested a spaghetti squash recipe for this blog?  Well she's back with another great recipe.  She made it on Sunday, and I made it last night.  I am including my picture, her picture, and the link to the original recipe.  This side dish also makes a great vegetarian meal, or a meat friendly meal if you add lean browned ground beef, or cubed roasted chicken.  It's pretty yummy!

Original recipe can be found HERE! Thanks to Sarah for finding this on Pinterest and making it!!! I love food inspiration...

Mexican Quinoa

Ingredients:

• 1 4.9oz box Near East Red Bell Pepper and Basil quinoa
• 1 14.5oz can fire roasted diced tomatoes (I used Hunt's, use your favorite or plain diced tomatoes)
• 1 15.5oz can low sodium black beans (just a store brand for me, and I rinsed them)
• 1 smal red onion, diced
• sharp cheddar cheese, grated
• 1 pinch dried cilantro

***Optional, corn (I would have used frozen sweet corn had I not run out last week), sour cream, fresh cilantro, salsa, diced fresh tomatoes, guacamole, cubed roasted chicken, browned lean ground beef

Directions:
Prepare quinoa according to package.  If you are not using a package mix, please follow the recipe I included the link to above.  You can use broth or water, I happened to use water but next time will use a broth.  I would use chicken broth, but to make this vegetarian, use veggie broth or water.
In a medium saucepan, saute onions for 5 minutes in 1 tbs olive oil over medium.  Add in tomatoes and black beans.  Cook for 5 minutes then turn heat to low until quinoa is ready.  Mix in tomatoe mixture with quinoa.  Top with cheddar and cilantro (or any other optional toppings), and serve.
Enjoy!!!

Sarah's Mexican Quinoa