Easy Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1/2 cup quinoa
• 1 ounce taco seasoning mix
• 1 cup water
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 cup shredded Cheddar cheese
• 1/4 cup sour cream

Directions

Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.

Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.