Wednesday, April 30, 2014

Mexican Quinoa

Last year I tried quinoa for the first time and was pleasantly surprised that I liked it. I guess I fell into that "if it is healthy it will taste bad" frame of mind. Which is really weird for me since I really seek out healthier ways to make my favorite foods.

I guess we can all do it once in awhile right?

Funny story..

I had seen the word quinoa in print, but had never heard the correct pronunciation of it. So for oh, probably a year or so, this is how I was pronouncing it. 


*hanging head*

Then I heard someone talking in the grocery isle.

"Honey, do you want me to make some KEEN-WA tonight?"

Oh good Lord! I was just happy that Kevin was the only one that ever heard me pronounce it like that, and he had no idea what I was talking about anyway!

So now don't I sound oh so smart? 

It is OK to laugh, I sure did!

So off my language issues and back to the food.

I have been wanting to make this dish forever, but again for some reason I never did. I love my Salsa Rice and make it with most Mexican meals, but have wanted to go the healthy road and use quinoa (you are hearing me say it wrong aren't you?) instead of rice. With the kids coming over for dinner, I figured it was the perfect time to do it because I would have a bunch of guinea pigs ummm I mean taste testers.

Plus I know the kids won't spare my feelings, if they don't like it they will be sure to let me know.

The census between my 5 testers?

2 thumbs up with a smile.

Yay, I got them to eat healthy and they liked it!!

Mexican Quinoa                                                                                       

1 cup quinoa, rinsed
1 tablespoon vegetable oil
2 cups chicken stock
1 small onion, finely chopped
1 clove garlic, minced
1 fresh jalapeno pepper, chopped
1 can (15-ounce) fire roasted diced tomatoes, drained
salt and pepper to taste
1 tablespoon Tex-Mex Seasoning
1/2 cup chopped fresh cilantro

In a medium sauce pan, cook onion, garlic, jalapeno, and quinoa in oil over medium heat for about 3 minutes. Pour in chicken stock, and fire roasted tomatoes. Season with salt, pepper, and Tex-Mex seasoning. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Fluff rice with a fork and stir in cilantro.


  1. I absolutely love quinoa. I like to keep it interesting with different flavors, so I can't wait to try this version!

    1. Yes, I love taking traditional recipes and subbing quinoa in. I hope you enjoy!!