Mexican Quinoa

I have sung the praises of quinoa over and over again.

- breakfast quinoa powerballs
quinoa with butternut squash stew
black bean soup with chicken sausage and quinoa
- Thai Fried Quinoa 

Stop waiting to try it folks - it’s basically a superfood – ditch the rice and start eating quinoa.
Buy some.
Make this.
I promise you will LOVE it!
~
Tuesday, we were invited to a friends house for the holiday, so I wanted to make a new recipe.
I had stumbled upon a bunch of fresh cilantro on Monday and was pretty excited.
I thought I would try to create a Mexican Quinoa recipe.

(side note – Trinis use shadow beni, a plant like cilantro, but lnot as strong , in my opinion)
~
This will be going into our regular rotation – it’s good, really good!
The basic recipe is below, but you could easily add chicken, avocados, jalapenos, etc…
Plus, it tasted just as good at room temperature, as it did heated up.

 

Mexican Quinoa
 
Ingredients
  • 1½ cups cooked quinoa
  • 1½ cups black beans
  • 1 cup corn, thawed
  • 1 medium zucchini, diced and sauteed
  • ½ can of diced tomatoes
  • 1 small can of green chilies
  • ¼ cup lime juice
  • 1 tsp cayenne pepper
  • 4 cloves garlic, minced
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon agave nectar
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ cup cheddar cheese
Instructions
  1. Toast quinoa in dry skillet of a minute or two.
  2. Heat saucepan with 1 Tbsp olive oil and ½ can of tomatoes.
  3. After a couple minutes, add quinoa and chicken broth - bring to a boil, then simmer with lid on for about 20 minutes. Quinoa should be soft and center should be clear with a white ring around each grain.
  4. While quinoa is cooking cut zucchini into bite size pieces and saute with a bit of olive oil and season with salt and pepper.
  5. Preheat oven to 350 degrees.
  6. In a large bowl, combine cooked quinoa, black beans, corn, sauteed zucchini and chilies.
  7. Meanwhile, in a blender or food processor, combine lime juice, garlic, cayenne pepper, cilantro, olive oil, agave nectar, cumin and sea salt.
  8. Process until mixture is smooth.
  9. Toss with quinoa mixture.
  10. Top with cheese.
  11. Bake for 10-15 minutes.
  12. Top with fresh cilantro and serve hot or room temperature.

 


Any exciting plans for this evening?

We are heading to fun event to celebrate the release of Le Beaujolais Nouveau !
YUM French Wine with Friends – Perfect Evening!

Comments

  1. This is so totally right up my alley. Coincidentally, I am working on a post about margarita cupcakes and how much I love Mexico!
    Trisha recently posted..WIAW+Yearbookin’My Profile

  2. Sounds delish! So far the family isn’t fond of the texture of quinoa, but I keep trying it. Maybe this one would be a winner.

    My plans tonight are boring. Came home from spin class, ate dinner, crashed on the couch with my laptop and a beer.
    Bari recently posted..Thankful Thursday: Lessons LearnedMy Profile

  3. Racquel says:

    Yum yum yumm im def gonna try this!

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