Wednesday, January 27, 2016

Mexican Style Quinoa


4 TB butter
1/2 cup chopped bell pepper
2 cups corn kernels
2 cups black beans
5 cups cooked quinoa
2 tsp cumin
1 tsp paprika
2 tsp oregano
10 oz. can enchilada sauce
2 cups shredded cheese

  1. Heat butter in a large skillet over medium-high heat. Saute bell pepper for about 3-4 minutes.
  2. Reduce the heat to medium and add corn, beans and quinoa to the peppers. Cook , stirring occasionally for a few minutes, and then add the spices, salt and Enchilada sauce. Stir again and taste for the seasonings. Keep cooking for another 5 minutes.
  3. Sprinkle the cheese on top of the quinoa and cover the skillet with tight lid. Reduce heat to low and wait for about 2 minutes to allow the cheese to melt.

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