In the kitchen with Kelley: Mexican quinoa

I don’t feel the need to include meat in every meal. I’m fortunate that my children appreciate vegetables and seem to truly enjoy them as much as I do. Cooking a meatless meal seems less intensive, and I don’t have to worry about thawing anything out. That’s something this busy mom really appreciates.

But when I cook a meatless meal, I like to look for alternative ways to pack it with protein. Quinoa is a great plant source of protein, and I’ve started incorporating it into more of our meals.

Recently, I experimented with giving it a ‘Mexican’ flair with a recipe I discovered at — and it was a huge hit!

Cooked quinoa has roughly five times more protein than the cooked white rice typically used in Mexican rice dishes. This is a great recipe but one you could easily change up to fit your tastes.

Mexican Quinoa
Serves: 4
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.



Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.