You request, I listen! Here is the recipe for the Mexican Quinoa. I think it’s apparent that quinoa is one of my new favorites. I discovered it during my 68 Days of Gourmet project on Bakin’ and Eggs. This recipe is responsible for the start of my obsession. I touched on the health benefits in this post. Quinoa is so versatile and I’ve enjoyed trying different flavor combinations.
My favorite way to serve Mexican Quinoa is on a bed of spinach and topped with avocados, Greek yogurt, salsa and hot sauce.
I made this Mexican Quinoa for a family dinner a few nights ago and have been enjoying leftovers for lunches and dinners. It reheats very well and doesn’t dry out the way that rice does.
One last piece of advice…quinoa is still considered a novelty item in a lot of supermarkets. I buy my quinoa from bulk bins at Earth Fare at a fraction of the cost of the stores. If you have a market with bulk bins in your area, I highly encourage you to check out their offerings!
(A Peanut Butter Runner Original Recipe – check out my updated version of the recipe here)
1 tablespoon extra virgin olive oil or vegetable oil
1/2 sweet onion, diced
1 jalapeno, seeds and stems removed and minced
1 medium tomato, diced
1 large garlic clove, minced
1 ear of corn, kernels cut from cob
1 cup quinoa
2 cups water or stock
1 can black beans, drained and rinsed
1 teaspoon salt
Dash of cumin or chipotle powder, if desired
1-2 tablespoons flat-leaf parsley or cilantro, chopped
Heat oil in a medium saucepan over medium heat. Add onion and jalapeno and cook for 2-3 minutes. Add tomatoes, garlic and corn and continue to saute for another 2-3 minutes. Once everything begins to soften, add quinoa, water or stock, black beans salt to taste and spices.
Bring mixture to a boil. Reduce heat to low and cook, covered, for 20-25 minutes. Resist the urge to lift the lid and peak. Just trust that what needs to happen is going on! Quinoa is ready when all water has been absorbed. Stir in chopped parsley or cilantro, fluff and serve with sour cream or Greek yogurt, salsa, diced avocado and hot sauce as toppings.
Yield: 4-6 servings