1 c. dry quinoa
2 c. water
1 tbsp. olive oil
3-4 garlic cloves, minced
1 c. frozen corn
1 10 oz. can Rotel tomatoes, drained
Salt and pepper to taste
1 15 oz. can black or pinto beans, drained and rinsed
1/4 c. sour cream
Combine the quinoa and water in a saucepan and bring to a boil. Reduce heat, cover and cook for 10-15 minutes or until all the water is absorbed and quinoa and fully cooked. Meanwhile, heat the olive oil in a large skillet, add garlic and saute about 5 minutes. Add the corn, Rotel and beans. Cook, stirring occasionally until heated through, seasoning with salt and pepper to taste. Combine the cooked quinoa in the skillet with the vegetable mixture. Add the sour cream and stir until creamy. Makes 6 servings.
Notes: This was my first time making quinoa and I have to say...I'm a fan! This stuff was awesome and so easy to work with. And I love how versatile it is. We're definitely going to be eating more quinoa in this house!
I can't remember where I found this recipe, but it was from someones blog. If you're reading this and you know who's recipe it is, or if it's yours, please let me know so I can give proper credit!