Instructions

• Heat 1 tablespoon extra virgin olive oil in large saucepan over medium heat.
• Add onion, garlic, and bell pepper. Sauté for 4 to 5 minutes until softened.
• Season with salt and Mexican seasoning. Cook for more 30 seconds.
• Add rinsed quinoa, kidney beans, corn, chopped tomatoes, and 8 fl oz (240 ml) water. Stir to combine.
• Bring to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes, or until quinoa is tender and liquid is absorbed.
• Remove from heat. Let sit covered for 5 minutes, then fluff with fork.
• Serve with lime juice, cilantro, or plant-based yogurt (not included in nutritional breakdown).