1 cup cooked black beans
2 cloves garlic, chopped
1 cup corn
2 tbsp cilantro chopped
3 sweet peppers chopped
Juice of 1 lime
1 tomato, chopped
1cup organic vegetable broth (or chicken)
1 cup quinoa
2 tbsp. McCormick Taco Seasoning
1 tbsp coconut oil
(Optional garnish with a little cheddar cheese and one avocado chopped.)
Throw it all in the pan and cook on medium low for 35 minutes. (When ready to serve you can garnish with a little cheddar cheese and one avocado chopped.)
The kids and I loved this dish. It was super easy to make and included items I always have in the kitchen. The quinoa makes a great meat replacement with plenty of easy digestible protein for growth and development.
For a light lunch the next day add it to a lettuce leaf for a quick Mexican Quinoa Wrap! Delish.