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 damndelicious.net — 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
 
Ingredients
  • 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
Instructions
  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.

 

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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™.