Mexican Quinoa

Quinoa as we know is one of the super foods. But, is it a super grain or super seed? Fun fact - Widely known as whole grain, Quinoa is actually a seed from amaranth family. Nicole Spiridakis wrote in a story for NPR, "The yellowish pods are the seed of a plant called Chenopodium quinoa, native to Peru and related to beets, chard and spinach." 

This super food is high in fiber, full of antioxidants and minerals, rich in protein, yet lean. Due to such high nutritional value, Quinoa provides great health benefits and also serves as one of the popular diet foods for those trying to lose some extra pounds. :)

I have been using Quinoa for quite a few years now. I have successfully tried multiple different combinations of spices and vegetables with quinoa, making this super food a part of our meals at the house. Let me share one of these recipes that also happens to be the most favorite Quinoa recipe of my family. So without further ado, let's start with preparing what I call - the Mexican Quinoa.

Ingredients (makes lunch for 3-4 people) - 

1 cup quinoa  (thoroughly rinsed and washed)

1 tsp olive oil for cooking quinoa

1 3/4 cup water 
1 can black beans 15 oz (rinsed and washed)

1 medium tomato 
1 large slice of red bell pepper (optional)

1 small red onion (1/2 cup when chopped)

1/2 cup boiled corn kernels 
4-5 spring onions

1/2 cup fresh cilantro 

For dressing -

 

1/4 cup Extra virgin olive oil 
1.5 tsp Cumin powder 
1 Lemon
Salt to taste
1 tsp Red chili flakes (add more if like more spicy)
1/2 tsp Black pepper 

Take quinoa in a bowl and wash them well, until the water runs clean. Now add Quinoa, water, salt, olive oil to the Instant pot to cook them for 1 minutes on manual high pressure and let the pressure release naturally. Alternatively, you can cook Quinoa in a big pot on the gas stove. Boil 5-6 cups of water, add quinoa and cook them for about 10-12 minutes. 

                                                

While Quinoa is cooking, finely chop all the vegetables - tomato, onion, red bell pepper, and spring onions.

                              

To make the dressing, take a small bowl and add extra virgin olive oil to it. Add cumin powder, red chili flakes, salt and black pepper and give it a good stir. At the end, squeeze in lemon juice and whisk it all together. 

  

                    

                                         

Now, open the lid of the Instant pot, stir quinoa just a little to check if its properly done. Quinoa should be soft and fluffy just like the picture below. Drain the quinoa under cold water and transfer them to a large bowl. Let them cool completely.

                     

After that, add beans and veggies including corn and cilantro to the quinoa along with the prepared dressing. Lightly toss everything together so that the quinoa get coated well in the dressing.

Our Mexican quinoa is ready to eat. You can eat it warm or after it cools down. Take some prepared quinoa in a plate and serve them with fresh avocado slices or tostadas.

This recipe is so easy to make yet it is healthy, fulfilling and tasty. I am sure you and your family will also enjoy this one pot meal much like my family does.

Notes - 

• For this recipe you can use either multi-color or white quinoa, whichever is available. 
• I have taken canned beans, they are pre-cooked. If you are using raw beans, soak them for at least 5-6 hours and pressure cook them. You can do this step a day prior and store the beans in refrigerator if desired.
• Corn kernels can be canned or you can boil corn ahead of time.
• Simply exclude red onions and spring onions if you don't eat onions.