Optional toppings: 1 large tomato, 2 avocados, sour cream, fresh or dried herbs (cilantro), salt and pepper
Instructions
In a thin mesh strainer, rinse the quinoa thoroughly. Drain and rinse the black beans and the corn.
Add the rinsed quinoa, black beans, corn, taco sauce, salsa, water, and taco seasoning to a large skillet. Stir together until well combined over high heat.
Bring the mixture to a boil, cover the skillet, and then reduce the heat to a low-medium heat.
Allow to cook covered for 20-25 minutes. This time will vary depending on the heat of your stove-top. For best results, check it every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom. (If the water is absorbing too fast for the quinoa, reduce the heat. If the quinoa isn't cooking very quickly, you may want to slightly increase the heat)
Once the liquid is absorbed into the dinner and the quinoa is in a light/fluffy form, stir in the cream cheese and shredded cheddar cheese. I like to cube the cream cheese and place the cubes throughout the dish as it melts quicker this way.
Once all of the cheese is melted it, remove from the heat and optionally top however you prefer. We love sour cream, chopped tomatoes, and chopped avocado on ours!