I love Mexican food. What I don’t love are all the calories that usually come with it. So, when my heart tells me to go to a certain fast food burrito joint, my head tells me to make this recipe instead. Using the protein-rich quinoa as a substitute for rice keeps my stomach quiet through lab, and all the veggies make it guilt free. So cheap a college student can afford it, so easy and English major can make it, and so tasty it comes roommate approved! Enjoy!

Mexican-Style Quinoa

Ingredients

1 ½ tsp. vegetable oil

½ Yellow onion (chopped)

1 clove garlic (peeled and chopped finely, add more if you’re a garlic fan!)

1 cup uncooked quinoa

2 cups vegetable broth (or more as needed)

½ tsp. ground cumin

½ tsp. Mexican chili powder

1 cup frozen corn kernels

2 (15oz) cans of black beans

½ cup chopped, fresh cilantro

Salt and Pepper to taste

Directions

1. Heat the vegetable oil in a medium to large saucepan. Stir in onions and garlic until both are slightly brown (about 5 minutes).

2. Add uncooked quinoa to the pan and cover with vegetable broth. Mix in chili powder, cumin, salt, and pepper.

3. Allow mixture to come to a boil, reduce to a simmer, and let cook for 15-17 minutes.

4. Mix in corn and simmer for another 5 minutes until cooked. Stir in black beans and cilantro.

-Guest Writter, Paige (EPC)

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