Quinoa with beans and corn

Ingredients:

• 3/4 cup quinoa
• 3/4 cup frozen fire-roasted corn
• 1 can (400 g) pinto beans

Preparation:

1. Sauté 3 chopped green onions with 1 minced jalapeño pepper in olive oil until soft. Add 2 teaspoons of tomato paste and 1/2 teaspoon each of ground cumin, ground ancho chili, and coarse salt.
2. Add 1 1/4 cups water and 3/4 cup each of rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15-20 minutes. Add 1 can of rinsed pinto beans and season with salt to taste.