210504 - Recipe Tuesday - Mexican Quinoa

INGREDIENTS
1 diced bell pepper (orange or red)
1 cup quinoa
1 15 ounce can black beans rinsed and drained
2 14.5 ounce can of Rotel (one fire-roasted and the other “original”)
1 11-ounce can fiesta corn drained (I leave this out but tons of people add it!)
1/2 cup water
1/3 cup of salsa (I like On the Border)
1 Tbsp. of Southwest Seasoning or Taco Seasoning
2 Tsp. of Garlic/Onion Salt
OPTIONAL: Cilantro, Cheese, Limes

DIRECTIONS
1) Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.

2) Add the Taco Seasoning and Garlic/Onion Salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.

3) Add the black beans, 2 cans of Rotel and green chiles, corn, salsa and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.

4) Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.

QOTD - Favorite Sandwhich?

WARM UP - 20 Marching Glute Bridges
20 Kneeling Banded Straight Arm Pull Downs
20 Banded Face Pulls
10 Banded Abduction Activation (each side)

MOBILIZE - Inner Thigh and Glute Foam Roll

STRENGTH - Deadlift
3x5 @ 50%
3x4
3x3
3x2
2x1

COACH PREP - Find pull up spots and perform practice round of 2

WOD - GOAL = Under 10 minutes
(A: Competitor)
FOR TIME
21 - 15 - 9
Deadlifts @ 1.5 x BW
Burpee C2B Pull Ups

(B: Performance)
FOR TIME
21 - 15 - 9
Deadlifts @ 1 x BW
Burpee Pull Ups

(C: Fitness)
FOR TIME
21 - 15 - 9
Deadlifts @ 3/4 x BW
Burpee Jumping Pull Ups