This Mexican Quinoa makes a nice way to enjoy whole foods. If beans and quinoa are unfamiliar foods for you and you enjoy Mexican flavors, then this recipe will not disappoint. The original recipe with demo can be found at Adventist Healthy You, Joy of Eating by Maggie Collins.
Ingredients
- 2 cups cooked quinoa (1 batch One Minute Quinoa – instant pot)
- 1 cup onions, chopped
- 2 cloves garlic, minced
- ½ minced jalapeño, optional
- ¾ cup celery, chopped
- ½ green pepper, diced
- ½ red pepper, diced
- ½ cup water*
- 1 can black beans, drained and rinsed (280 gr/14 oz) or use home cooked
- 1 can red kidney beans, drained and rinsed (280 gr/14 oz) or use home cooked
- 1 can crushed tomatoes (398ml/15 oz)
- 1 can tomato paste (156 ml/5.5 oz)
- 1 cup corn, frozen or caned
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chipotle powder
- 2 Tbsp lemon juice
Instructions
- In a large skillet sauté onions without oil until they begin to brown then add the garlic, jalapeño, celery, red and green pepper, and water. Cover pan and allow mixture to cook until celery is tender.
- Add the beans, tomatoes, tomato paste, and spices. Mix well to combine and bring mixture to boil.
- Mix in the cooked quinoa, corn, and lemon juice.
- Heat through and serve hot.
Notes
- You decide. If you like to cook beans from dried beans, then you can use that cooking water instead of regular water. The cooking water from cooking your own beans is full of nutrients and flavor. Take note, the bean water will be dark and which will make a dark sauce but won’t affect the flavor.
- For a thinner sauce add more water or cooking water from the beans.