mexican quinoa

Eric and I love quinoa. We use it a lot in recipes. It's a great alternative to rice (which we also use often). Last night I made a Mexican quinoa that I found on Pinterest and Eric told me that it needed to be added to our recipes.

 

We have a Dropbox folder called "Recipes" so that we can access it anywhere; even on our phones at the grocery store! It's one of his best ideas. It allows us to pull up our favorite recipes and see what ingredients we need if we are going to make said recipe. Now, I also make a grocery list that's in that folder too, but sometimes things are last minute so we can at least look through our recipes and find something we both like. The titles have hash tags like: #vegan, #vegetarian, #dinner so we can search the folder depending on what we want. We've even rated them so we know which ones we like more than others.

 

Here's our recipe adapted from the link above.

 

 

Mexican Quinoa:

 

Ingredients:
dash of olive oil
2 garlic cloves
1 small onion
1.25 cups veggie broth
1 cup uncooked quinoa
28 oz can of diced tomatoes
small can of green chilies
green pepper (should be added, didn't use last time)
15 oz can of black beans (drained and rinsed)
1.5 cups frozen corn
1/2 tsp cumin
1/2 tsp salt
chopped cilantro
sour cream

 

Heat olive oil and sauté garlic and onion. If using green pepper, sauté with garlic and onion. Add all the other ingredients (except cilantro and sour cream) and bring the mixture to a boil. Reduce to low and simmer for 20 - 25 minutes or until liquid has soaked up. Stir in the cilantro before serving and top with sour cream when serving.

 

This was a really good recipe. Like delicious. If you like Mexican food, you will like this.