Veggie Mexican Quinoa

I don't know about you, but I find it very hard to find a meal that my 2-year-old will like that is not chicken nuggets or spaghetti. This dish is a family favorite and I love it because it is soooo easy to make and the ingredients are always in my house. The wonderful thing about this dish is you can mix and match the extras ( like add chicken or beef) just keep the spices and seasonings the same.  The recipe has evolved as I have made it and the final product is great! Enjoy!

First get your Quinoa out and start preparing according to the directions on the package. Just swap out one of the cups of water for a cup of Chicken broth. It gives it a great flavor.

Next chopped up all your veggies. Add them to a saucepan with 1 T. olive oil. Sauté on medium heat and add 1/2 tsp. garlic salt, cumin, and Red Chili pepper.

Next, remove from heat and add cooked quinoa, green onions, and cilantro. Squeeze one lime and stir together. Top with tomatoes and avocados. Serve with sour cream and salsa.

This is great as leftovers!

Ingredients
1 c. Quinoa
1 c. Water
1 c. Chicken Broth
2 peppers (red, orange, or yellow)
1 can corn
1 can pinto beans
1/2 tsp. red chili pepper
1/2 tsp. garlic salt
1/2 tsp. cumin
1/2 c. green onions
2-3 Tbsp. Fresh Cilantro
1 lime

Instructions
First get your Quinoa out and start preparing according to the directions on the package. Just swap out one of the cups of water for a cup of Chicken broth. It gives it a great flavor. Next chopped up all your veggies. Add them to a saucepan with 1 T. olive oil. Sauté on medium heat and add 1/2 tsp. garlic salt, cumin, and Red Chili pepper. Then remove from heat and add cooked quinoa, green onions, and cilantro. Squeeze one lime and stir together. Top with tomatoes and avocados. Serve with sour cream and salsa.