How to make it

  • 1. Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer.
  • 3. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  • 5. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
  • Recipe Source: Cooking Classy website, 4/12/13
  • I cooked 1 cup of quinoa to 2 cups stock/water and used just 1 1/2 cups, so I have another almost 1 1/2 cups to play with in another dish…..stay tuned.

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