3 Healthy Quinoa Recipes | Back to School Lunch Ideas
Recipes in this Video
Originating from the vibrant culinary traditions of Mexico, this One Pot Mexican Quinoa is a wholesome dish that combines the earthiness of quinoa with the bold flavors of spices, beans, and vegetables. It's often enjoyed as a nutritious meal that reflects the principles of Mexican cooking—using fresh ingredients and simple techniques. In modern times, this dish has gained popularity for its ease of preparation and versatility, making it a favorite among health-conscious eaters worldwide.
Ingredients
- ●quinoa
- ●black beans
- ●corn
- ●bell pepper
- ●onion
- ●garlic
- ●diced tomatoes
- ●vegetable broth
- ●cumin
- ●chili powder
- ●lime juice
- ●cilantro
- ●salt
- ●pepper
- ●avocado
Instructions
- 1Rinse quinoa under cold water and drain.
- 2Heat a large pot over medium heat and add olive oil until shimmering.
- 3Sauté onion and bell pepper until softened, about 5 minutes.
- 4Add garlic and cook until fragrant, about 1 minute.
- 5Stir in quinoa, black beans, corn, diced tomatoes, vegetable broth, cumin, and chili powder.
- 6Bring to a boil, then reduce heat to low and cover.
- 7Simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed.
- 8Remove from heat and stir in lime juice and chopped cilantro.
- 9Season with salt and pepper to taste.
- 10Serve topped with sliced avocado.
Ingredient Alternatives
quinoa
Healthier: brown rice
Cheaper: white rice
Brown rice is a whole grain, while white rice is more economical.
black beans
Healthier: lentils
Cheaper: canned chickpeas
Lentils are high in protein and cheaper than canned beans.
avocado
Healthier: sliced cucumber
Cheaper: sour cream
Cucumber adds freshness, while sour cream provides creaminess.
Techniques
Equipment
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup parsley, finely chopped
- ●1/2 cup mint leaves, finely chopped
- ●1 cup tomatoes, diced
- ●1/2 cucumber, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup olive oil
- ●1/4 cup lemon juice
- ●1/2 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat.
- 3Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed.
- 4Remove from heat and let it cool for a few minutes.
- 5In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, and red onion.
- 6Add the cooled quinoa to the bowl with the vegetables.
- 7In a small bowl, whisk together the olive oil, lemon juice, black pepper, and additional salt to taste.
- 8Pour the dressing over the quinoa and vegetable mixture and toss gently to combine.
- 9Let the salad sit for at least 30 minutes to allow the flavors to meld before serving.
Equipment
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup cherry tomatoes, halved
- ●1 cup cucumber, diced
- ●1 cup bell peppers (red, yellow, green), diced
- ●1/2 cup red onion, finely chopped
- ●1/2 cup corn (fresh or canned)
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp garlic powder
- ●1/2 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat.
- 3Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.
- 5In a large bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, corn, and parsley.
- 6Add the cooled quinoa to the bowl with the vegetables.
- 7In a small bowl, whisk together olive oil, lemon juice, garlic powder, and black pepper.
- 8Pour the dressing over the quinoa and vegetable mixture, and toss gently to combine.
- 9Taste and adjust seasoning if necessary, then serve immediately or chill in the refrigerator for 30 minutes before serving.
Equipment
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