Ok, I am totally loving quinoa right now, thanks to my Bestie, Courtney of ICE CREAM & WINE. After experimenting with her Salsa Quinoa recipe, I decided to venture out on my own. As you know, my favorite thing to do in the kitchen is experiment with new things and make recipes more my style. This dish is not overly spiced, but the combination of vegetables and addition of sour cream make it work. By using Rotel tomatoes that have green chiles included, a nice smooth heat is naturally added that permeates throughout the entire dish. This seed and vegetable party on a plate is extremely filling while also very healthy!
1/2 cup dry quinoa
1 cup water
1/2 cup frozen corn
1 can rotel tomatoes (drained)
1 can pinto beans
1/4 cup reduced fat sour cream
1 tablespoon Extra Virgin Olive Oil
1. Combine water and quinoa in a saucepan and bring to boil. Stir occasionally. Cover and cook until quinoa has soaked up the water.
2. In a separate pan, heat EVOO, pinto beans, tomatoes and corn until corn is completely thawed and mixture is heated through.
3. Pour quinoa in with the bean mixture and combine. Stir in the sour cream until creamy.
4. Serve with fresh parsley.