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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!