Recipes

Mexican Quinoa

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.

~ Kelly

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Print Recipe
Mexican Quinoa
Course Main Dish
Cuisine Mexican
Prep Time 5 Minutes
Cook Time 20 Minutes
Passive Time 5 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 5 Minutes
Cook Time 20 Minutes
Passive Time 5 Minutes
Servings
People
Ingredients
Instructions
  1. Combine the quinoa and broth in the RockCrok. Cover and microwave on HIGH for 10 minutes.
  2. Meanwhile, cut the bell pepper in quarters and the zucchini in half lengthwise. Cut the bell pepper (skin-side up) into strips. Slice the zucchini halves crosswise.
  3. Remove the RockCrok from the microwave. Stir in the vegetables, onions, corn, garlic, beans, tomatoes with juice, and seasonings.
  4. Microwave, covered, for 8–10 minutes, or until the quinoa has absorbed the liquid.
  5. Remove the dish from the microwave and let it stand, covered, for 5 minutes.
  6. Snip cilantro in a small bowl.
  7. To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream, if desired.
Recipe Notes

**Alternative Cooking Method:

To make this recipe on the stovetop, increase vegetable broth to 1½ cups. Combine the quinoa and broth in pot and cover. Bring to a boil over medium-high heat; reduce the heat to a simmer for 10 minutes. Continue as directed in steps 2 and 3. In step 4, bring to a simmer, covered, for 15 minutes or until quinoa has absorbed the liquid. Let it stand 5 minutes. Continue as directed.

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