- 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
- Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.
- 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.
- 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.