mexican quinoa.

The fun is never ending over at my house. This week, Mexican quinoa was on the menu. Why it’s called that, I’m not entirely sure. I would label it myself under a Tex-Mex kind of category. Either way, it was delicious.

In my perusing of my Pintrest board, I picked this baby the night Jeremy has class. Although he is a lover of Mexican food, he isn’t always too keen on the super healthy super foods I put out. But this one turned out to be tasty, and good for you.

I started off by mincing two cloves of garlic and one seeded jalapeño. I put those in a nice deep pan with some olive oil and sautéed for just a minute or two:

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Then I added one cup of rinsed quinoa, one can of black beans, one can of roasted, diced tomatoes, and a cup of corn:

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Finally, I added 1 teaspoon of chili powder, 1/2 teaspoon of cumin, salt and pepper, and one cup of chicken broth. I put the cover on, and let it simmer for 20 minutes:

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Yes, it really was that easy. When all the moisture was cooked out, and the quinoa was fluffy, I took it off the burner, added the juice of a lime, a cup of chopped cilantro, and cubed avocado and stirred away.

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Yes, it really was just that simple. It has bold flavors, is really filling, and the avocado gives it some creaminess while the lime and spices give it some punch. I really enjoyed this recipe, and the best part was the simplicity. If you need a dish that’s fast and easy, but super tasty, give this a try. You will not be disappointed.

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Mexican Quinoa:

2 cloves of garlic
1 jalapeño, seeded

Mince both the garlic and jalapeño and simmer for a minute or two in olive oil. Choose a deep pan.

Add:
1 cup of chicken broth
1 cup rinsed quinoa
1 can black beans
1 can roasted, diced tomatoes
1 cup corn
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste

Cover the pan and let it simmer for 20 minutes, or until all liquid is absorbed. Remove from heat.

Stir in:
juice of one lime
cubed avocado
chopped cilantro

Serve warm, and eat up!

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