Tex-Mex Quinoa

Skip the tortilla and mix your burrito fillings into a protein-rich quinoa. Top with some grated Cotija cheese for even more yumminess!

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Quinoa's something I haven't cooked until now. I'd heard plenty about it, and I definitely wanted to make something using quinoa. So, when I was assigned Tracy's blog, Pale Yellow, I gravitated towards two of her quinoa recipes - a Greek quinoa and her Tex-Mex Quinoa.

What's this about being assigned a blog? Well, each month, as part of the Secret Recipe Club, we're assigned a blog, and we (secretly) select a recipe to make. Then, everyone posts their recipes at once, revealing our recipes and the blogs where we got the recipes.

Although I knew I wanted to make something with quinoa, I wasn't sure if I wanted Greek or Tex-Mex. Afterall, those are two of my favorite flavors! So instead of making a decision, I asked James which one to make, and he chose Tex-Mex. :) I'm thinking I'll just have to make the Greek Quinoa next!

We really enjoyed this Tex-Mex quinoa, and to make it even better? Cotija cheese! We first used this cheese when we made Mexican Cotija Corn, and we really enjoyed it in the Mexican Corn Salad. The cheese really added an enticing and appetizing saltiness to this quinoa.

Do you enjoy grain salads? What are some of your favorite flavors?

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Tex-Mex Quinoa

by Morsels of Life | CJ Huang

Skip the tortilla and mix your burrito fillings into a protein-rich quinoa. Top with some grated Cotija cheese for even more yumminess!

 

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Servings: 7
Cuisine: Texan, Mexican, Fusion
Category: sides, snacks, dips, meals

 

Materials:

Mass	Weight	Volume	Number	Material	Notes
184 grams	6.5 ounces	1 cup		quinoa
546 grams	19.25 ounces	2 cups		stock or broth
280 grams	9.875 ounces		1	onion, diced
199 grams	7 ounces		1	bell pepper, diced	I used half orange and half yellow.
180 grams	6.25 ounces		2	tomatoes, diced
439 grams	15.5 ounces	2 cups	1 can	black beans, cooked and drained
432 grams	15.25 ounces	2 cups	1 can	corn kernels, drained
189 grams	6.75 ounces		1	avocado, diced	Learn how to cut an avocado here.
		1/2 teaspoon		cumin
		1/2 teaspoon		garlic powder
		2 tablespoons	1	lime, juiced
		4 tablespoons		cilantro	Not shown

Methods:

1. Gather all materials.
2. Combine stock/broth and quinoa, cooking following package instructions.
3. Cook onions in a bit of oil until slightly translucent. Add in peppers, lime, garlic, and cumin.
4. Add in cilantro.
5. Continue cooking and mix in black beans and corn (and quinoa). I added the quinoa here, but I'd recommend adding it at the end.
6. Add tomatoes. (And quinoa if you didn't add it in Step 5.)

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Calories (Cal): 300 ・ Sodium (mg): 820 ・ Fat (g): 7 ・ Protein (g): 19 ・ Carbs (g): 44 ・ Fiber (g): 10
Nutritional values are estimates only. See our full nutrition disclosure here.

Methods with Images:

	1. Gather all materials.
	2. Combine stock/broth and quinoa, cooking following package instructions.
	3. Cook onions in a bit of oil until slightly translucent. Add in peppers, lime, garlic, and cumin.
	4. Add in cilantro.
	5. Continue cooking and mix in black beans and corn (and quinoa). I added the quinoa here, but I'd recommend adding it at the end.
	6. Add tomatoes. (And quinoa if you didn't add it in Step 5.)

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Keywords: Tex-Mex Quinoa, quinoa bowl, quinoa salad

Shared with: Full Plate Thursday, Artsy Fartsy Party, Traffic Jam, Friday with Friends, BFF Open House, Meal Plan Monday, Saturday Sparks, What's for Dinner? , Hearth and Soul, Happiness is Homemade, Inspire Me Monday, Homestead Blog Hop, Wonderful Wednesday