2 tsp. extra virgin olive oil
2 medium onions, diced
1 red bell pepper, diced
3 garlic cloves, pressed
1 Tbsp. cumin
½ Tbsp. chili powder
½ Tbsp. oregano, dried
½ Tbsp. kosher salt
1 cup quinoa, rinsed
2 cups water
2 ears of corn, kernels cut off
½ cup cilantro, chopped
Heat large deep skillet over medium heat
Add oil, onions, and pepper, stirring occasionally until
soft, about 7 minutes
Add pressed garlic and stir until soft, about 1 minute
Stir in cumin, chili powder, oregano, and salt
Stir in quinoa and water
Cover and bring to a boil and reduce heat to a simmer
Leave covered and cook until liquid is absorbed and germ separates
from seed, which will look curly and white, about 20 minutes
Remove from heat and let stand uncovered for five minutes
Fluff with a fork
Stir in corn and cilantro
Try this with Mango Cucumber Salad and shrimp!
