Tex-Mex Quinoa Pilaf

Photo: Down to Earth Recipes
Tex-Mex Quinoa Pilaf recipe from Down to Earth Organic and Natural.
Vegan
Gluten-Free
Soy-Free
Appetizers and Sides
Budget Friendly Meals
Quick & Easy
One Pot Meals
Ingredients
  • 1½ cups water
  • 1 Tablespoon instant vegetable stock powder
  • 1 cup quinoa
  • 1 pound red potatoes, cut into ½" cubes
  • 1 teaspoon cumin seeds
  • ½ teaspoon salt
  • 1 cup corn
  • ½ cup diced roasted red pepper
  • ¼ cup chopped fresh cilantro
  • 2 Tablespoons lemon juice
Instructions
  1. In a medium saucepan, bring water and stock powder to a boil over high heat.
  2. Stir in the quinoa, potatoes, cumin and salt. Cover and simmer over low heat for 10 minutes.
  3. Add the corn and continue cooking, covered, until the quinoa and potatoes are tender and all the liquid is absorbed, about 12-15 minutes. If too dry, stir in a small amount of boiling water, cover and continue simmering.
  4. Season with additional salt if needed, and stir in the red pepper, cilantro and lemon juice. Serve and enjoy!