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Mexicano Quinoa

Mexicano Quinoa

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Quinoa. This humble little seed seriously seems to be all the rage right now, and I had no idea that it was more than just a fad, and quite frankly, I hadn’t seen a reason to buy into it until last week.While at the store grabbing the cookies and cream cheesecake stuff, I also scooped up some pre-washed quinoa (thanks to all the tips I found on The Google saying it’s a pain to grab the non-washed vs. the prewashed). Sweet! It wasn’t too hard to find, and it was even on sale. Heck yeah! My kind of stuff.

While I waited for the grill to heat up, I decided to do some light reading on the seed, and according to Seven Reasons Quinoa is the New Health Food Superstar by Diana Herrington.

The benefits highlighted in the article that hit me as the most impressive were:

High in protein — its protein balance is similar to milk and has more protein compared to rice, millet or wheat.

It only has 172 calories per ¼ cup dry quinoa.

Since it is not related to wheat or grain, it’s gluten-free. Millions are discovering they feel better and lose weight when they reduce gluten grains or at least wheat products.

It is a complex carbohydrate with low glycemic index. This is again good for weight management.

Cool, huh? You can find the full article here.

Anyway, I digress. Once the grill was hot, I had my hubby throw the chicken on, and I got to cooking. Two words best describe the cooking process of this stuff: Super easy. Dump all the ingredients into a skillet, and boom. Stir. Boil. Cover. Simmer. Done. 25 minutes, that’s all it takes. See? Super easy.

What You'll Need:

1 tablespoon olive oil

3 - 4 garlic cloves, minced

1 jalapeno, minced

1 1/4 cups reduced-sodium chicken broth

1 cup uncooked, pre-rinsed quinoa

1 14.5-ounce can diced tomatoes with green chilies (Rotel)

1 15.5-ounce can black or pinto beans, drained and rinsed

1 1/2 cups frozen corn kernels

1 teaspoon cumin

A couple dashes of salt teaspoon salt

1/4 cup chopped fresh cilantro

1 lime

How You'll Do It:

In large saucepan, heat the olive oil to medium-high heat.

Add garlic and jalapeños and sauté for about 1 minute to a minute and a half.

Add broth, quinoa, tomatoes, beans, corn, cumin and salt, and bring to a boil.

Reduce heat to low, cover and simmer for 20 - 25 minutes.

Stir in cilantro, and the juice of a lime just before serving.

By Katie Ogletree. Adapted from A Teaspoon of Happiness


Will you try this yummy recipe? Comment below!!

For more recipes head to Katie's blog!

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