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!
Mexican Quinoa
(A Peanut Butter Runner Original Recipe – check out my updated version of the recipe here)
Ingredients:
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
Directions:
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
Yum! I have been on such a quinoa kick lately but always seem to make it with Asian flare. I’m very excited to try this recipe- and I’m sure Jeff will more than welcome a new variation. Thanks for sharing!
I have all of this stuff at home! I think I know what dinner is going to be.
I have been encouraged by your blog and food posts! I’m going to have to try this recipe. Looks like something a non-cooking person like myself could do. Looking forward to seeing more at-home workout routines!
Thank you for the recipe, I love Quinoa, I will make this over the weekend.
oh delicous! Anything with a mexicn twist is welcome in our house!
Oh man. I just made this for dinner, and it didn’t disappoint! As I ate, I kept thinking how great it would be with tortilla chips. I’m sort of glad we don’t have any in the house. Thanks for sharing this recipe! 🙂
Hi, Did you get that pullover? I saw it and LOVE it. I want one. Just wondered if you like it. I am new to your blog and love it. I am the one who saw you at TR…we ran together a lot due to our paces being the pretty much the same. Have you thought of your next race? I am in the lottery for NY! Hope I am lucky! I need some new running routes. I live in Huntersville neat the lake. Have a great week!
Tara – I didn’t end up getting the Run Inspire Pullover but I did just get the Scuba Hoodie on Friday and love it! I highly recommend all of lululemon’s jackets/pullovers – they’re so well made and have really fun features. They have a showroom in Plaza Midwood. You should check it out!
I do not have another race planned right now. I am taking the winter off of training to focus on other things. Good luck with the NYC lottery – that is so exciting!
I don’t know much about running in Huntersville. I usually just run all around town – similar to the Thunder Road route.
Have a merry Christmas!
Quinoa can also be purchased at COSTCO for @ 2 dollars a lb! (4 lb bag).
Love this recipe!:)
I made this for dinner tonight; exactly what the doctor ordered!! So delicious, and SO filling!! Who know that greek yogurt could kinda taste like sour cream! BOMMBBB!!