Mexican Quinoa

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 1/2 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese

Directions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15 minutes, or until the water has been absorbed.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes, or until the vegetables are tender. Stir in the chili powder, cumin, coriander, salt, and pepper, and cook for 1 minute.
3. Add the tomatoes and their liquid, and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Stir in the cooked quinoa and corn, and cook for 5 minutes, or until heated through.
5. Divide the quinoa among 4 bowls and top with cilantro and feta cheese.

Interesting Facts

• Quinoa is a complete protein, meaning it contains all nine essential amino acids that your body needs.
• Quinoa is a great source of dietary fiber, which helps to keep you full and can aid in digestion.
• Quinoa is also a good source of plant-based iron, magnesium, phosphorus, and zinc.