Mexican Quinoa | Connie Costello Health Coach

Mexican Quinoa



  • Serves 4 to 6
  • 1 tablespoon avocado oil
  • 1 jalapeno, finely diced
  • 1 garlic clove, minced
  • 1 cup quinoa, rinsed and drained
  • 1 cup vegetable broth
  • 1 cup black beans, cooked
  • 1 can diced fire roasted tomatoes, diced
  • 1 cup corn kernels
  • 1 teaspoon chipotle chile, ground
  • ½ teaspoon cumin
  • 1 avocado, died
  • 2 tablespoons lime, juiced,
  • cilantro for garnish
  • salt and pepper to taste

In a large pot over medium high temperature heat avocado oil, sautéonion for 3 minutes. Add garlic and jalapeno sauté until fragrant, about 1 minute. Rinse quinoa thoroughly and add to pot along with vegetable broth, beans, tomatoes, corn and spices (chipotle chile, cumin, salt and pepper). Bring to a boil, reduce heat to low and simmer covered until quinoa is cooked through, 15-20 minutes. Stir in avocado, lime, and cilantro. Stir and serve.

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