Mexican Quinoa!


Quinoa is a wonderfully diverse grain that packs in much more fiber and protein than brown rice. Altering its flavors with spices can give you a tasty side dish to your proteins, or even act as the star player. Top with a chicken breast (optional) and enjoy! 

Mexican Quinoa
4 cups water
2 cups dry quinoa
2 cups yellow corn kernels (preferably fresh)
1 can organic black beans, drained and rinsed
1 jalapeno, sliced
1 cup chunky salsa (or diced tomatoes and onions with a bit of lime juice)
2 tbs. olive oil
1 tbs. lime juice
1/4 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. red pepper flakes
1 tsp. dried oregano or 1 tbs. fresh
pepper, to taste
Optional Toppings:
1/2 cup diced red bell pepper
1/2 cup finely diced red onion
1/4 cup finely chopped cilantro
1/2 cup seeded and diced tomatoes
1/2 cup diced avocado
1 tbs. greek yogurt
In a pan, bring water to a boil. Add the quinoa and return to a boil, then reduce the heat and cover, cooking for 10 to 12 minutes, or until all the water has been absorbed. Remove from the heat, fluff with a fork, cover and let sit for another 10 minutes. 
While the quinoa is cooling, combine all the other ingredients in a large bowl. When the quinoa is ready, mix it into the other ingredients. Serve with toppings, if desired, and enjoy! 

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