Pour the quinoa into a sieve and rinse with cold water. Add the rinsed quinoa and 2 cups of water to a small saucepan. Bring to boil, reduce the heat to low, cover and simmer for 15 minutes.
While the quinoa is cooking, slice the vegetables for cooking. Heat olive oil in a non-stick skillet over medium heat. Add the onion, bell pepper, and jalapeno; sauté until vegetables have started to soften; about 5 minutes. Toss in the sliced mushrooms and sauté for about 10 to 15 minutes. Toss with the taco seasoning and paprika; coat well and remove from the heat.
To serve, mix the quinoa with lime juice and cilantro. Divide equally between four bowls along with equal parts of the vegetables, corn, tomatoes, and beans. Garnish with avocado and cilantro if desired.
Rinsing quinoa before cooking can ensure the bitter taste from the saponin, a naturally occurring protective coating found on quinoa.Click HERE for 3-Minute Homemade Taco SeasoningClick HERE to learn how to How to Cut Peel and Slice An AvocadoRecipe adapted from SimplyQuinoa.com
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