• Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings
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Ingredients

  • 1 tablespoon Vigo Extra Virgin Olive Oil
  • 1 jalapeño pepper, finely diced
  • 2 teaspoons Alessi Garlic Puree
  • 1 (15oz) can of black beans, rinsed and drained
  • 2 cups chopped tomatoes
  • 1 (8oz) can yellow corn
  • 1 cup Vigo Quinoa
  • 2 cups vegetable broth
  • 1 tablespoon red pepper flakes
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • Alessi Sea Salt and Black Peppercorns, freshly ground to taste
  • 4 cups mixed greens
  • • Optional Garnishes • •
  • sliced avocado
  • sour cream
  • lime wedges
  • fresh cilantro, chopped

Directions

  1. In a medium saucepan, sauté jalapeño and garlic in heated oil for about 1 minute.
  2. Add remaining ingredients (less mixed greens) to saucepan and bring to a boil. Cover and reduce to simmer.
  3. Cook 20 – 25 minutes, stirring occasionally.
  4. A small amount of water may be added during cooking if a moister outcome is desired.
  5. Serve quinoa mixture over mixed greens and garnish, as desired.