Mexican Red Quinoa Bowls - cooking recipe

Ingredients

2 cups cooked red quinoa
2 garlic cloves, minced
1/4 cup green onion, chopped
1/2 a red bell pepper, diced
1/2 cup corn (canned or frozen is fine)
2/3 cup canned black beans (rinsed)
2 teaspoons taco seasoning
1 teaspoon oregano
1/2 teaspoon cumin
salt and pepper
3/4 cup salsa
1/2 cup water (optional)
1 green onion (to garnish)
8 sliced black olives (to garnish)
4 lime wedges (to garnish)

Preparation

Heat the olive oil in a saucepan over medium heat.
Stir in the garlic, red pepper, and green onion and cook until the pepper softens, about 5-7 minutes.
Stir in the quinoa, beans, taco seasoning, oregano, cumin and salsa.
Add water to thin it out if it is too thick/sticky (this depends on if you use a runny salsa or a thick and chunky one).
Taste and season with salt and pepper.
Cook for 2 minutes more to warm up the additional ingredients.
Serve hot in a bowl, topped with black olives, green onion and a lime wedge.
Make sure you tell everyone to squeeze the lime over the quinoa as this really finishes off the dish and boosts the flavors.