Confession: I’m obsessed with Pampered Chef. It’s a problem. I would say about 80% of my kitchen items come from Pampered Chef – and no, I don’t sell it. So, lots of my recipes will have some reference to the PC product(s) that I may use. However, I will also give suggestions using non-PC items in your kitchen. But, if I’m being honest, you all need a RockCrok. But, I digress. Let’s talk Mexican Quinoa!
What is better than a one pot meal? How about a one pot meal done in 20 minutes?!?! Say Whaaaatttt????
Mexican is ALWAYS a hit at my house. Also, my daughter is vegetarian. So this is a win-win! This recipe is vegan (unless you add cheese and sour cream), low in fat, and high in fiber. I have also been known to make a quick protein on the side – southwest shrimp or chicken is a lovely compliment.
On most days, I have all of these ingredients in my pantry and fridge, but as long as you have quinoa and broth on hand, you can adjust what you want in your bowl. I like the original recipe, but do you, Boo!
Being versatile is key to cooking a quick meal. There wasn’t enough of the regular quinoa, so I subbed in red quinoa.
Here’s a well kept secret: In your grocer’s freezer, there are diced onions. Long gone are the days of crying and chopping onion. Leave behind the smelly fingers that you have to soak in lemon juice to rid yourself of the tinge. You’re welcome.
How pretty are these colors? I usually just dump this stuff in here, but I wanted to be fancy for you.