Saturday, January 19, 2008


Try this healthy side dish instead of Mexican Rice with your next Mex-style dinner. It tastes good cold too!

MexiQuinoa is an awesome alternative to Spanish Rice!

Ingredients (makes about 8 servings)
2 cups dry quinoa
4 cups water
15 oz can of corn (about 2 cups), drained
15 oz can of black beans (pinto would work well too), drained
4 oz can of nacho sliced jalapenos, drained
1 cup chunky salsa, of choice
2 tbsp olive oil
1 tbsp lemon juice (or lime juice)
1/4 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes
1 tsp dried oregeno (or 1 tbsp fresh)
Salt and Pepper to taste
Optional add-ins:
1/2 cup diced bell pepper
1/2 cup finely diced red onion
1/4 cup finely chopped cilantro
extra chopped tomatoes

In a sauce pot, bring water to boil. Add quinoa, return to boil, then reduce heat and cover to cook, about 10-12 minutes, or until all the water has been absorbed. Remove from Heat. Fluff with a fork, cover and let sit another ten minutes. While quinoa is cooking you can mix all the other ingredients together in a large bowl. When quinoa is ready, mix it into the other ingredients and serve. Tastes great as a hot dish, but even better the next day after all of the flavors have really melded together!

Yield: 8 Servings

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni