|it is beautiful and yummy and this picture is from the original as well rather than mine.|
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 bag frozen corn
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cans red enchilada sauce
- Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and set aside.
- In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion,. Sauté until softened, about 5 minutes. Add in the garlic, peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
- Add the cooked quinoa and black beans. Pour in the enchilada sauce and stir.Let simmer for flavors to combine.