INGREDIENTS
2 1/4 cups
water
1 1/2 cups
quinoa
15 oz
can diced tomatoes with jalapeños (or fire-roasted diced tomatoes, not drained)
15 oz
can black beans, (drained and rinsed)
15 oz
can corn, (drained)
1 tbsp
fresh lime juice
Spices to taste: I used 1/2 teaspoon chili powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, & 1/4 teaspoon cayenne pepper, plus 1 tablespoon chopped fresh cilantro
Toppings: guacamole, salsa, sour cream or plain Greek yogurt, cheese, etc.