Mexican Quinoa

Quinoa is from South America and has a nutty taste and a fluffy yet slightly crunchy texture and is nutty. It's a great alternative to couscous. Although it may seem like a grain, Quinoa is actually a relative of leafy greens like spinach, beets, and tumbleweeds. Interesting! Quinoa is protein rich and contains all of the amino acids our body needs. It also has a high content of manganese, which acts as an antioxidant in our body, low is saturated fats, a good source of calcium, and an excellent source of fiber.


Quinoa is easy to prepare, but must be soaked in water for at least 15 minutes and then rinsed with cold water to remove a coating that can leave a bitter taste.


This recipe is great warm for dinner or cold for lunch the next day, since leftovers are great!

Mexican Quinoa
Makes 4-6 servings


3 cups water
2 cups Quinoa (soak in water for 15 minutes then rinse)
1/2 red onion, chopped
2 cloves of garlic, finely diced
1 jalapeno, diced
1 can black beans (drained and rinsed)
1/2 cup corn (frozen will work, just defrost)
1 red bell pepper (roasted, seeded, and chopped)
2 tomatoes, chopped
1/2 cup cilantro, chopped
Juice of 1-2 limes
3 tbsp Grape seed oil (canola oil works as well)
Salt and Pepper to taste


- Bring the water to a boil and add the Quinoa. Cover and simmer on low for about 15  minutes.
- While the Quinoa cooks, heat 1 tbsp of oil in a pan. Add the onion, garlic, and jalapeno. Cook for about 5 minutes or until the onions are soft. Add the black beans and corn and cook for another 5 minutes. Season with salt and pepper.
- In a bowl mix together the roasted red bell pepper, tomatoes, cilantro, lime juice, and remaining oil. Add the onion and bean mixture and add any salt or pepper if needed. 

(Side note: This mixture is a great dip/salsa for parties or an appetizer.)

- Once the Quinoa is cooked, fluff with a fork and mix into the bean/tomato/corn mixture and enjoy.