This is a quick dish I’ve been making for a few years that can be modified pretty quickly into what ever you want, but for me, I usually make it as a filler for tacos or a stand alone bowl. This is made with red quinoa, but you can use whatever variety you can get to make something similar.
I use a rice cooker which makes it a bit easier.
What you need:
2 cups quinoa
1 Can Black Beans 31 oz or 1 1/2 cups of dried beans after they’ve soaked
1 1/2 cups of frozen corn or two 15.5 oz cans
1 can fire roasted tomatoes
2 small cans of green chilis (Hatch preferably) or two or three fresh diced green chilis
2 table spoons of butter or earth balance (if you want to go vegan)
1-3 table spoons of chili powder
1-2 table spoons of onion powder
Wash the quinoa using a sieve. Drain the corn and the beans. Wash the beans. Then chunk it all in the rice cooker keeping the fluid of the tomatoes and green chilis with 3 3/4 cups of water. Pop the rice cooker on, and stir occasionally.
You can make adjustments to the seasoning, and you can also add diced cilantro and lime juice after the meal cooks, and throw some fresh avocado if you like it. Put it on a tortilla and salsa and cheese or just salsa (for a vegan option).