This is probably our household’s new favorite (healthy) dish. I admit that I don’t think ANYTHING is ever going to beat my “Chicken and Wild Rice Soup,” so it would be a lie to say it’s our absolutely favorite dish.
I like it because it’s a one-pot meal. (Less dishes!). And it’s healthy. Husband loves it because he can dump it in a tortilla (he prefers the spinach ones…ick!) and take it to work for lunch. Great-tasting, easy to eat, and a lot better tasting than a sandwich.
The ultimate compliment is when he comes home from work and says someone was envious of the lunch/wanted the recipe (usually for their wife)/you get the idea.
Enjoy!
And with the new year coming up (and all those New Year Resolutions), anyone else have a healthy recipe they want to share?
My husband got the idea for this recipe from “Damn Delicious”. I apologize for the few days it was posted without that credit being up here. Honestly, husband handed me a piece of paper with the stuff on it. I didn’t even think of looking it up. PLEASE, PLEASE visit the original site. The recipe (both ingredients and instructions) are slightly different there, and you may prefer that version.
Mexican Quinoa
Ingredients
- 1 Tbsp. olive oil
- 2 cloves garlic minced
- 2 jalapenos minced
- 1 & 1/2 cup quinoa
- 2 cup chicken broth
- 2 15 oz. cans black beans (canned) rinsed and drained
- 2 14.5 oz. cans diced tomatoes
- 2 cup corn kernels fresh or frozen
- 2 tsp. chili powder
- 3/4 tsp. ground cumin
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 5 Tbsp. cilantro chopped
- Sour cream garnish
Instructions
- Mise en place (always!). Mince jalapeno (use gloves!) and garlic.
- Heat oil in large skillet over medium-high heat.
- Add garlic & jalapeño. Sauté for 1-2 minutes, until garlic slightly browned.
- Stir in quinoa. Stir well, allow it to soak up any juice/liquid.
- Stir in broth, beans, tomatoes, corn, chili powder, cumin, salt, & pepper. Bring to a boil.
- Cover, reduce heat, and simmer until quinoa is cooked and fluffed up (15-20 minutes).
- Remove from heat. Stir in 4 Tbsp. fresh cilantro. Garnish with sour cream and extra cilantro, if desired.
Notes
I tried this recipe last night. “You can make this again, anytime,” response, means the family loved it. They were not sure about it while I was putting it together because it is not my usual faire–I don’t normally use beans, cilantro or for that matter jalapeño in my cooking–but it is indeed a delicious dish! Thank you!!
Thanks for commenting! I’m glad they liked it. Yeah, I originally found this when my husband scribbled down the recipe on a piece of paper. I thought he was a bit crazy- we’d never had quinoa before. But now it’s one of his favorites. He put in a flour tortilla with ranch, salsa, and sour cream. I prefer it just plain, though.