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One Skillet Mexican Quinoa
September 20, 2016

Knowing my preference for simplicity, I used a can of Rotel tomatoes instead of the roasted tomatoes and all of the spices (except the garlic). After cooking the quinoa, I sprinkled shredded Mexican blend cheese over top, covered the pan & removed if from the stove. There was just enough spiciness and smoothness. Left out the avocado & lime juice too because I didn't have them on hand. I'm looking forward to lunch leftovers!

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