Mexican quinoa

mary hendricks


Filling tasty Mexican quinoa. If you've wanted to try or have tried quinoa and thought it was bland.. Give this a shot. Eat as a vegan meal or as a side with your meats. For a less spices heat. Clean the seeds out of the jalapenos. That's where the heat is. And make sure to wash hands after cutting the peppers. If ya have gloves then glove up. Don't want to pepper spray yourself or kids.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 1 c
    quinoa uncooked
  • 1 1/2 c
    stock ( vegtable, chicken , beef your choice)
  • 1
    onion chopped
  • 3 -4 clove
  • 2 Tbsp
  • 1
    black beans, canned ( rinsed and drained)
  • 1 can(s)
    corn drained
  • 1 can(s)
    diced tomato
  • 2 Tbsp
    chili powder
  • 1 tsp
  • 1
    jalapeno peppers
  • Lime slice

How to Make Mexican quinoa


  1. Heat oil in large skillet and add chopped garlic, diced jalapeno and onions. Cook around 3 minutes. You don't need to cook them down much
  2. Add stock .. In a pinch 2 boulion cubes and 11/2 cups of water can be used just fine.
  3. Add quinoa and stir
  4. Add remaining ingredients corn , beans, tomatoes and spices
    Exception lime keep that untiill serving
  5. Stir well bring to boil reduce heat to low cover and cook 20 minutes or until quinoa is done. Stirring once or twice during cook down
  6. You can get creative here if you like. Add in a cup of cooked chicken. Pork or beef. Stir and heat through
    Toss on a sliced avocado.
    Or just eat as is.
    Once plated squeeze a wee bit of lime juice for an extra pop.

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