Mexican Quinoa

2 tsp. olive oil

2 cloves garlic, minced
3-4 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained*
1¼ cups chicken broth
1 can black beans drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn
½ tsp. kosher salt

To serve:
Shredded cheese, sour cream, and salsa

Directions: 

Heat olive oil over medium heat.  Add garlic and  jalapeños and sauté about 1 minute.  Stir in the the quinoa, broth, beans, diced tomatoes, corn, and salt.  Bring to a boil.  Reduce the heat to medium-low and cover.  Simmer for about 25 minutes, or until the liquid is fully absorbed.  Remove from the heat. Allow to cool completely before transferring to freezer bags. Be sure to remove all excess air before sealing. (For our exchange, one recipe was divided into 2 meals.)

In a small ziplock bag, pour ½ c. chicken broth.  Place the bagged quinoa and the chicken broth in a second gallon-sized freezer bag that has been labeled with directions. 

To serve:

Thaw completely.  Add chicken broth and heat on stovetop.   Serve as desired with cheese, salsa, and/or sour cream.

*Quinoa contains an outer coating which will give it a bitter taste.  To rinse this coating off, use a fine mesh strainer.  If your stainer holes are too big like mine, you may end up loosing much of the quinoa down the drain.  To avoid this, I line my strainer with a clean towel and then thoroughly rinse and drain the quinoa before using. 

Adapted from Annie's Eats