Monday, April 28, 2014

Mexican Quinoa


I hope you had a great weekend! The weather was gorgeous here so we spent all of our time outdoors. We are loving the warm 60° temps. Goodbye snow and hello sunshine!! I also went over to a friend's house for a girls' night dinner party. The theme was breakfast for dinner so we had mini frittatas, cinnamon rolls, bacon, and mimosas (of course!). I'll be sharing those recipes soon. So much fun! 

Between the root beer float cupcakes I made last week and yummy breakfast food this weekend, I have maxed out my weekly calorie allowance. I think I need to start this week out with something light and healthy. This Mexican quinoa is perfect. 

I can't even tell you how many times I have made this recipe. I apologize for not sharing it sooner. I guess I was too busy eating and never got around to taking a picture. Or maybe I was distracted by the cold margarita waiting for me? Probably. Anyway, I am finally sharing one of our family favorites. It's a complete meal that comes together in one skillet and takes less than 40 minutes. 

Quinoa is mixed with black beans, corn, and chicken. It looks pretty simple but don't let that fool you. It has tons of flavor from chili powder, cumin, green chiles, scallions, cilantro, and lime. It definitely has a little kick to it. If you aren't into the spicy thing, then you can substitute regular diced tomatoes for the tomatoes with green chiles. And then top with whatever toppings you like. SO easy, healthy, and good! All wins in my book!  

Mexican Quinoa
Servings: 4-6

2 tsp. extra-virgin olive oil
1 cup uncooked quinoa, rinsed and drained
2 garlic cloves, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 1/4 cup water
1 - 15 oz. can black beans, rinsed and drained
1 - 15 oz. can petite diced tomatoes with green chiles
3/4 cup frozen corn
1 tsp. salt
1 cup cooked chicken, shredded or cubed (I like to use this recipe or rotisserie chicken.)
2 scallions, thinly sliced
1/4 cup fresh cilantro, chopped
Juice from 1/4 of a lime
Salt and pepper
Optional toppings: Shredded cheese, diced avocado, sour cream, salsa, fresh lime

In a large skillet, heat the oil over medium heat. Add the quinoa and cook for 2 minutes, stirring frequently. Stir in the garlic, chili powder, and cumin; cook for 1 minute longer. 

Stir in the water, black beans, diced tomatoes with their juice, corn, and salt. Bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes, or until the quinoa is tender. 

Stir in the chicken, scallions, cilantro, and lime juice. Season with salt and pepper to taste. Top with desired toppings.

(Gluten-free option: Already gluten-free. Yay!)

Source: adapted from Annie's Eats, originally from Peanut Butter Runner

2 comments:

  1. This sounds real good. I will have to give it a try

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    Replies
    1. I hope you like it! It's great for lunch or dinner!

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