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Mexican Quinoa Bowl

 

  • Cilantro to garnish optional
  • 1 cup favorite salsa
  • 1 tablespoon ground Cumin
  • 3 cups cooked The Grain Market Quinoa
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
 
  1. Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes. 
  2. Add quinoa and cumin and stir to combine. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes. 
  3. Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes. Remove from heat and let cool for 5 - 10 minutes, then fluff with a fork and serve. Garnish with cilantro.


 

 

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