Mexican Inspired Quinoa

Ever since reading a twitter post on Quinoa by the always lovely Maggie and then reading about how good it is for you in Women's Health, I have been meaning to try this "new" grain.  And after trying it a couple of times now I am so glad that I stumbled upon it. 

And wow is this stuff good for you!  It is a really good source of protein, dietary fiber, high in magnesium and iron, and is gluten-free.  We don't necessarily watch gluten but it seems as though more and more people are  intolerant/allergic to gluten.  It is interesting to me that I am just now hearing of quinoa when it is such an ancient, staple type of food with such great nutritional value. 

At any rate, it is likely to become a pantry staple for our household.  Dan was a not convinced when I made it for a side (I just salt and peppered it) but after seeing the break down on the nutrition and tasting the Mexican Quinoa dish he is now on board.  In my hunt for a recipe using quinoa I came across this Mexican inspired one and immediately added it to the menu plan for the week.  It is simple and has an inexpensive ingredient list, most of them are those we keep on hand. 

It turned out to be really very tasty and satisfying.  I believe it took me all of 20 minutes to prepare this dish so it is an excellent option for those mid-week meals.  Did I mention that it was simple?  This would be a great beginning-to-cook dish.

Mexican Inspired Quinoa

Adapted from Culinary Disasters

1 cup quinoa
2 cups chicken stock, can use water
1 can of black beans, drained
1 can diced tomatoes, can use fresh if available or fire-roasted variation
1 teaspoon cumin
1 teaspoon coriander
1 Tablespoon fresh or 1 teaspoon dried oregano
1 Tablespoon fresh cilantro
1 poblano pepper, roasted and diced (optional)
1 jalapeno pepper, roasted and diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1/2 of an onion, diced
1 cup cooked chicken, diced
2-3 teaspoons lime juice
1 Tablespoon extra-virgin olive oil
Kosher salt and fresh ground black pepper

Cook the quinoa in the stock until it has absorbed all the liquid, about 10-15 minutes.

While quinoa is simmering, saute the garlic, onion, red bell pepper, poblano pepper, and jalapeno pepper in the olive oil.  Then add the drained tomatoes, black beans, and chicken to heat through.  Finally add the spices, lime juice, salt, and black pepper.  In a large serving bowl stir together with the quinoa. 

Makes 4 servings

Enjoy!

~ Tara