Mexican Quinoa Recipe

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in calories, while brown rice is often more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and high in protein, while canned beans save time and money.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini is lower in calories, while frozen corn is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is usually cheaper.

Heat 4 tbsp olive oil in a heavy bottom large pan with a tight fitting lid.

Add 2 tsp chopped garlic and 1 cup chopped red onion. Fry till onion turns pinkish color, about 2-3 minutes on high heat, stirring occasionally.

Add 1 cup rinsed quinoa and sauté for 3-4 minutes until it absorbs the oil, stirring gently.

Add 1 chopped jalapeno, ¼ cup chopped red bell pepper, ¼ cup chopped yellow bell pepper, ¼ cup peas, ¼ cup corn, ¼ cup cubed carrot, and ½ cup rinsed black beans. Cook for 2-3 minutes.

Stir in ¼ cup tomato puree, salt to taste, ½ tsp black pepper powder, ½ tsp cumin powder, and ½ tsp paprika.

Pour in 1¼ cup vegetable stock and mix everything gently.

Cover with the lid tightly and cook on low heat for 20-25 minutes until done and all water is absorbed.

Switch off the heat and let it rest for 5 minutes.

Fluff the quinoa gently with a fork and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary