You can have this for a main dish or side!

Recipe by: Penn State Foods Lab

Ingredients:​

• 1 c quinoa, rinsed​
• 1 Tbsp olive oil​
• 2 jalapeno chilis​
• 2 garlic cloves​
• 2 c (fresh or frozen) corn​
• 1 can black beans, drained and rinsed​
• ½ c cilantro, chopped​
• ¼ pound crumbled feta cheese​
• 1 tomato, diced​
• Salt and pepper to taste​

Directions:​

1. Bring 2 cups of water to a boil.  Rinse quinoa until no bubbles appear and add to boiling water.  Stir, cover and allow it to simmer over low heat until quinoa is tender (~15 minutes).​
2. Dice jalapeno chilis and remove seeds. Chop garlic.​
3. Warm olive oil in a large skillet over medium heat. Add jalapenos and garlic and cook for 2 minutes. Add black beans and corn.  Continue cooking for 5 minutes.​
4. Once quinoa is done cooking, add cilantro, quinoa and feta cheese to the skillet.  Combine ingredients, add salt and pepper to taste and top with diced tomato.​