Family Dinner: Mexican Quinoa

This one-pot dinner is similar to a Mexican rice casserole I make, but I feel healthier about it since it has so much protein. Plus there are less dishes for B to wash...so, there's that.

If you haven't made quinoa a dietary staple yet, you need to. Quinoa is so hot right now. Google it. You'll see why.

We ate the leftovers for lunch the next day with some fat-free sour cream on top, and it was better that way. Just a little word to the wise....

Mexican Quinoa
Makes 8 servings
270 cals / 5g fat / 46g carbs / 12g protein

1 tsp olive oil
1 red pepper
1 green pepper
4 cloves garlic
6 green onions
2 cups dry quinoa (I used a mix of red and regular. Anything works)
4 cups chicken broth (or water)
1 can diced tomatoes with green chiles
1 can black beans
1 can corn
1/4 cup cilantro
1 tsp chili powder
1/2 tsp cumin
1/4 tsp ground chipotle chile
Salt and pepper

1. Chop red and green peppers into 1/2 inch chunks, set aside. Finely slice green onions. Mince garlic. Chop cilantro.

2. In a large pot, heat olive oil over medium high heat and add peppers. Cook until beginning to soften, about 5 minutes. Stir in garlic and quinoa and continue to cook until quinoa begins to turn golden, about 3 minutes. Stir in broth, the canned tomatoes (don't drain), chili powder, cumin, and chipotle powder. Bring to a boil.

3. Drain and rinse beans and corn. Once mixture is boiling, reduce heat to medium low and add beans, corn, and cilantro. Cover pot. Continue to cook until quinoa is done and most of the liquid is absorbed, about 15 minutes. Season with salt and pepper.

This one-pot dinner is similar to a Mexican rice casserole I make, but I feel healthier about it since it has so much protein. Plus there are less dishes for B to wash...so, there's that.

If you haven't made quinoa a dietary staple yet, you need to. Quinoa is so hot right now. Google it. You'll see why.

We ate the leftovers for lunch the next day with some fat-free sour cream on top, and it was better that way. Just a little word to the wise....

Mexican Quinoa
Makes 8 servings
270 cals / 5g fat / 46g carbs / 12g protein

1 tsp olive oil
1 red pepper
1 green pepper
4 cloves garlic
6 green onions
2 cups dry quinoa (I used a mix of red and regular. Anything works)
4 cups chicken broth (or water)
1 can diced tomatoes with green chiles
1 can black beans
1 can corn
1/4 cup cilantro
1 tsp chili powder
1/2 tsp cumin
1/4 tsp ground chipotle chile
Salt and pepper

1. Chop red and green peppers into 1/2 inch chunks, set aside. Finely slice green onions. Mince garlic. Chop cilantro.

2. In a large pot, heat olive oil over medium high heat and add peppers. Cook until beginning to soften, about 5 minutes. Stir in garlic and quinoa and continue to cook until quinoa begins to turn golden, about 3 minutes. Stir in broth, the canned tomatoes (don't drain), chili powder, cumin, and chipotle powder. Bring to a boil.

3. Drain and rinse beans and corn. Once mixture is boiling, reduce heat to medium low and add beans, corn, and cilantro. Cover pot. Continue to cook until quinoa is done and most of the liquid is absorbed, about 15 minutes. Season with salt and pepper.