Mexican Red Quinoa Bowls

• 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)

1. Heat the olive oil in a saucepan over medium heat.
2. Stir in the garlic, red pepper, and green onion and cook until the pepper softens, about 5-7 minutes.
3. Stir in the quinoa, beans, taco seasoning, oregano, cumin and salsa.
4. 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).
5. Taste and season with salt and pepper.
6. Cook for 2 minutes more to warm up the additional ingredients.
7. Serve hot in a bowl, topped with black olives, green onion and a lime wedge.
8. Make sure you tell everyone to squeeze the lime over the quinoa as this really finishes off the dish and boosts the flavors.

cooked red quinoa, garlic, green onion, red bell pepper, corn, black beans, taco, oregano, cumin, salt, salsa, water, green onion, black olives, lime wedges

Taken from www.food.com/recipe/mexican-red-quinoa-bowls-511869 (may not work)