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Mexican Quinoa

Mexican Quinoa
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Mexican Quinoa

Mexican Quinoa

Cook time: 25min Prep time: 5min Total time: 30min

Servings: 4-6

Ingredients

  • 1 cup fresh or frozen organic corn kernels
  • 1-15 oz. can Heinen’s black beans, rinsed and drained
  • 3 cups cooked tri-color quinoa, cooled completely
  • 1 Tbsp. ground cumin
  • 1 cup Heinen’s jarred salsa
  • Cilantro to garnish (optional)

Instructions

  1. Preheat a large skillet over medium heat.
  2. Add corn and black beans and cook until corn is tender, about 3 minutes.
  3. Add cooked quinoa and cumin and stir to combine.
  4. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes.
  5. Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes.
  6. Remove from heat and let cool 5-10 minutes, then fluff with a fork and serve.
  7. Garnish with cilantro is optional.
Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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