Southwestern Quinoa with Corn Black Beans and Poblano
Ingredients
- 2 cups quinoa, rinsed and drained
- 1 cup diced white onion
- 4 cups water
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 15-ounce can of black beans, drained and rinsed
- The corn of one peak-season cob (or 1 15-ounce can, drained and rinsed)
- 1 medium poblano pepper, seeds removed, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Freshly ground black pepper
- Crumbled queso fresco, for garnish
Instructions
Southwestern Quinoa with Corn, Black Beans and Poblano serves 8 original recipe by Food & Wine.
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