Total Time
45mins
Prep 15 mins
Cook 30 mins

This versatile recipe is quick and easy, tasty and delicious, and gluten and nightshade free. It is great served hot as a side dish, you could add any meat to make it a main dish, or served cold as a tortilla-chip dip. I have missed salsa since discovering a nightshade allergy, and this is a very tasty substitute that even the salsa-eaters will vie for. I got the recipe from another website, but altered it to be spicier.

Ingredients Nutrition

Directions

  1. Heat oil in a large skilled and saute onion till lightly browned.
  2. Add garlic when onion is done, then add quinoa and broth to cover.
  3. Cover skillet and simmer 20 minutes.
  4. Stir in spices, salt and frozen corn, simmer for five minutes to heat corn.
  5. Stir in beans and cilantro.
  6. Serve hot as a side dish, add cooked chicken, pork, beef or sausage and serve hot as a main dish, or chill and serve as a chip dip.