Mexican Quinoa

Do you ever find something you really like…and then you just want to keep making it over and over and over again. Like you just can’t get enough of it. Well, I tend to do that with food. Surprise. Surprise. I find one ingredient I really really like…and then I use that sh*t on everything!

It all started some odd years ago, when I was first introduced to quinoa at a Secret Santa exchange with my besties. One of my friends had made a Mexican Quinoa dish, which pretty much got me hooked on quinoa. I had never even heard of quinoa up until that day, but the rest is history! I enjoyed the dish so much that I went home and told my mom about this nutrient packed ingredient. Naturally, like any Indian mom, what did she do? She made the recipe “desi” style.

Mexican Quinoa

I will say one thing about quinoa that I do not like: When cooked the “as directed” way, the texture simply just does not do it for me. But, this is a personal opinion, and by no means meant to deter you from trying. I find that there is something lacking in the texture when you boil it in water.  Leave it to my mom, to cook quinoa like its “Baath” (AKA rice). That is the trick here. If you have cooked quinoa in a pot of boiling water and enjoyed it, simply cook quinoa accordingly and then follow the recipe. BUT if you have a pressure cooker, pleaseeee try to cook the quinoa in there! It is cooks PERFECTLY! Simply cook for 15-20 minutes. Or as my mom says “Two See-Tees” (AKA Whistles). It fluffs up like rice and the taste & texture is even better!! I promise you!

My quick PSA on quinoa: it is packed with protein and fiber, gluten free, high in minerals such as magnesium and iron and high in antioxidants. It is not a low carb food, so if you are on a low carb diet, please check the nutrition label and do some reasearch! The best part about this recipe: you can switch out many of the ingredients in this recipe for whatever veggies and beans you prefer.  Or you can make it with minimal veggies and beans! It is all up to you! I prefer to use black beans, kidney beans, bell peppers, onions, avocados and green onions. And of I course top it with a dollop of sour cream, cheese and salsa!

And there you have it ladies and gentlemen: That is how this Mexican Quinoa recipe was created. All I had to tell my mom was that there is a nutrient packed ingredient involved, and it is a Mexican inspired dish. She ran with it…and boy did she deliver!

Mexican Quinoa

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

• 2 cups quinoa uncooked
• 2 tbsps olive oil
• 2 green chilies diced
• 1 tbsp minced garlic
• 2 tsps taco seasoning
• 2 tsps garlic powder
• 1 tsp parsley
• 1 tsp red pepper flakes
• 2 tsps Indian chili powder
• salt and pepper to taste
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 medium red onion diced
• 1 29 oz can of black beans
• 1 29 oz can of kidney beans
• ¾ cup salsa
• ½ cup light sour cream
• 1 tsp lemon juice
• 1 cup shredded Mexican blend cheese
• sour cream for garnish
• ½ cup green onions chopped, for garnish
• 1 avocado diced, for garnish

Instructions

1. In a large bowl, soak quinoa in water for 30 minutes. After 30 minutes have passed, cook quinoa in a pressure cooker for 15-20 minutes (2 whistles). If you are not using a pressure cooker, cook quinoa according to package instructions. Set aside, once cooked.

2. In a large work (or skillet), heat oil, chilies and minced garlic, on medium/high heat. Once oil starts to simmer, add in taco seasoning, garlic powder, parsley, red pepper flakes, Indian chili powder, salt and pepper. Next add in red and yellow bell peppers, onions, black beans and kidney beans. Mix well to combine all ingredients. Sauté until veggies are tender (about 5-8 minutes). Next add in salsa, sour cream and lemon juice. Mix well.

3. Add in cooked quinoa, continuously stirring to incorporate quinoa with all other ingredients. Let cook for about 5-7 minutes, depending on preferred texture. Perform a taste to see which spices (if any) you would like to add more of.

4. Top with cheese, and serve with a dollop of sour cream, green onions and diced avocados!

Recipe Notes

• This recipe makes a good helping of quinoa. Perfect for a get together, a potluck or a dinner for a couple of people! And some leftovers!