Mexican Red Quinoa Bowls

I made a bunch of red quinoa the other day and now I am looking to find yummy ways to use it up. I found a handful of recipes online, but they were all salad-ish with vinegar and that's not what I wanted. I wanted something warm and comforting, yet flavorful and healthy. This was the result of my cooking experiment and it is delish! You could also feel free to serve it in a wrap with some lettuce or use it as a side dish. If you don't have limes, a little sour cream on top will give the dish that same tang. Diced avocado or sliced radish would be great as toppers too.

• Ready In: 15 mins
• Serves: 3

Ingredients

• 2  cups  cooked red quinoa
• 2  garlic cloves, minced
• 1⁄4 cup green onion, chopped
• 1⁄2  a red bell pepper, diced
• 1⁄2 cup corn (canned or frozen is fine)
• 2⁄3 cup canned black beans (rinsed)
• 2  teaspoons  taco seasoning
• 1  teaspoon oregano
• 1⁄2 teaspoon cumin
•  salt and pepper
• 3⁄4 cup salsa
• 1⁄2 cup water (optional)
• 1  green onion (to garnish)
• 8  sliced black olives (to garnish)
• 4  lime wedges (to garnish)

Directions

1. Heat the olive oil in a saucepan over medium heat.
2. Stir in the garlic, red pepper, and green onion and cook until the pepper softens, about 5-7 minutes.
3. Stir in the quinoa, beans, taco seasoning, oregano, cumin and salsa.
4. Add water to thin it out if it is too thick/sticky (this depends on if you use a runny salsa or a thick and chunky one).
5. Taste and season with salt and pepper.
6. Cook for 2 minutes more to warm up the additional ingredients.
7. Serve hot in a bowl, topped with black olives, green onion and a lime wedge.
8. Make sure you tell everyone to squeeze the lime over the quinoa as this really finishes off the dish and boosts the flavors.