#TastyTuesday: Mexican Quinoa

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As a working student, my days are 10+ hours long which makes eating healthy a serious challenge.  Then once horse shows come into play, forget about it, its french fries and crispy chicken sandwiches all the way.  This Mexican Quinoa though has saved my life (and my figure).   Do not be scared of this recipe, it looks long and complicated but if a 19 year old with essentially no cooking experience can do it, so can you.   Not only is this meal incredibly healthy for you, this recipe makes enough for a week.  It can be refrigerated or not, since there is no meat in it, it doesn’t go bad if it sits out.  Put it in a container, mix it with spinach, or use it as a dip with tortilla chips and take it out to the barn.  You shouldn’t go hungry if your horse doesn’t have to!


1 Tbsp olive or vegetable oil
2 cloves of garlic, minced
1 jalapeño, seeded and minced
1 cup quinoa
1 cup vegetable stock
1 (15 oz) can black bean, drained and rinsed thoroughly
1 (14.5 oz) can diced tomatoes (Do not drain)
1 can of fire roasted corn
1 tsp chili powder
1/2 tsp cumin
salt and black pepper
1 avocado, diced
Juice of 1 lime
2 Tbsp fresh cilantro, mixed


Heat olive oil in a large skillet over medium high heat.  Add garlic and jalapeño and sauté while stirring frequently for about 1-2 minutes.

Stir in quinoa, vegetable stock, black beans, can of tomatoes, thawed corn, chili powder and cumin, and salt and pepper.

Bring to a boil, cover and reduce heat and simmer until quinoa is cooked through and translucent.  This will take about 30 minutes.

Finish with avocado, cilantro, and squeeze lime juice over the top.


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