August 23, 2016

Mexican Quinoa

Mexican Quinoa Cover

My constant craving for Mexican food has gotten me to think outside the box and come up with some filling, easy-to-make recipes.  Any quinoa bowl makes me happy, but this one is particularly delish.  

The Tips

Mexican Quinoa 1

Mexican Quinoa 2

Mexican Quinoa 3


The Recipe

Mexican Quinoa Bowls
Yields 4
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  1. 1 tablespoon extra virgin olive oil (EVOO)
  2. 1 jalapeno, minced
  3. 1 cup dry quinoa, rinsed in a sieve
  4. 1 cup low sodium vegetable broth
  5. 1 15oz can black beans (no salt added), drained and rinsed
  6. 1 14.5oz can fire-roasted diced tomatoes (no salt added)
  7. zest from one lime
  8. 1 teaspoon chili powder
  9. 1/2 teaspoon cumin
  10. Salt & pepper to taste
  11. 1 avocado, sliced or diced
  12. juice of 1 lime
  13. 1/2 cup shredded pepper jack cheese (optional)
  14. 2 tablespoons chopped fresh cilantro, optional for topping
  15. plain Greek yogurt or sour cream, optional for topping
  1. In a large pan over medium-high heat, add the EVOO & jalapeno. Cook for 1 minute, until fragrant.
  2. Add the quinoa, vegetable broth, black beans, fire-roasted tomatoes, lime zest, chili powder, cumin, salt & pepper to the pan. Stir to combine. Bring the ingredients to a boil then reduce to simmer and cover the pan. Let the quinoa cook for 20 minutes.
  3. Remove the lid and 'fluff' the quinoa with a fork - simply scrape the quinoa away from the sides and bottom of the pan.
  4. Stir in the avocado and lime juice. Top with pepper jack cheese, if using, and other desired toppings.
Adapted from Damn Delicious
Adapted from Damn Delicious
Lana del Crave

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