Mexican Quinoa with Sweet Potato Fries

1 cup dry white quinoa
1 can corn
1 can black beans
1 bell pepper, chopped in small pieces
1/4 of a red onion, finely chopped
scoop of pico de gallo (or just chopped tomato and onion)

1/4 cup cilantro, chopped
minced garlic (I use roughly a tablespoon of pre-minced garlic)
1/4 cup lime juice
2 tablespoons Sriracha
2 Tbsp. water
2 Tbsp. olive oil
1/2 teaspoon cumin
1/4 tsp. chili powder
salt and pepper to taste

Cook quinoa (I cooked mine in leftover broth with a pinch of salt but water works just fine!), put in a serving bowl to cool for a few minutes. Add corn, black beans, pepper, red onion, and pico de gallo (or tomato). Finely chopped kale would make this a lighter dish, too. Mix up the dressing and stir everything together. I did a taste test at the end to see if it needed more seasoning - I added a pinch more salt, lime juice, and cumin. If you like more spice, Evan adds more Sriracha to his!
I made sweet potato fries - skin on - coated in olive oil, garlic salt, cumin, and chili powder and they were super tasty with the quinoa!


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