March 2, 2014

One Pan Mexican Quinoa with Lazy Guacamole

It has been a while since my sister Katharine and best friend Sarah have been able to poke fun at me for my love of quinoa, which made me realize that it was time to post a quinoa recipe.  This Mexican quinoa has been making its way around the food blogs because it is too good and easy not to share.  I know there's a camp of people that think that quinoa is a super food, and then there is another camp of people who think that quinoa is super gross.  To both camps, this has been one of the best tasting quinoa recipes that I've tried.

This has the same great flavor and spices of Mexican and Spanish rice but is chockfull of veggies and beans.  With the quinoa, you get added protein and fiber, too.  This is one of those meals that tastes so good that it almost doesn't seem like it should be as healthy as it is!

This makes an easy meatless, healthy dinner, and the leftovers are perfect for lunch the next day.  Because of the quinoa and beans, I found it to be filling enough for a main course, but it could also work as a side dish.  If you wanted to make it a little heartier, you could throw in some chicken.  You can eat it warm or cold, but I preferred it warm so that the cheese can melt more.

While we're on the subject of quinoa, if you haven't seen it, check out the Pinterest board called "My Imaginary Well-Dressed Daughter Named Quinoa."  It's hilarious!

One Pan Mexican Quinoa with Lazy Guacamole 
Yields 4 servings

Mexican Quinoa:
1 tbsp. olive oil
2 cloves garlic, minced
2 jalapeƱos, seeded and chopped
1 cup uncooked quinoa
1 1/4 cups chicken broth
1 red pepper, seeded and chopped
1 can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes
1/2 tsp. kosher salt
1/4 cup fresh cilantro, chopped
1 half of a lime, juiced
Cheese, sour cream, for toppings as desired

Lazy Guacamole:
1 ripe avocado, peel and pit removed
1 small lime, juiced
1 garlic clove, minced
Salt and pepper, to taste

In a medium saucepan, heat olive oil over medium heat.  Add the garlic and jalapeƱos, and cook for about two minutes until fragrant.  Then, add the quinoa, chicken broth, red pepper, black beans, and tomatoes.  Bring to a boil, and reduce heat and allow it to simmer for about 25 minutes, stirring occasionally.

While the quinoa cooks, make the guacamole.  Mash the avocado, and stir in the lime juice, garlic, and salt and pepper.

After the quinoa is cooked and all of the liquid is absorbed, remove the quinoa from heat, and stir in the lime juice and cilantro.  Add any desired toppings, and top with the guacamole.

Source: Adapted from Kitchen Simplicity, Annie's Eats, and Peanut Butter Runner


  1. For the record, this one might end the teasing. It looks crazy good. -Sarah

  2. I make a dish with quinoa that has a ton of flavor too and I think that's the key. Ii't not much by itself but it's great with absorbing from it's surroundings!

    Lazy avocado? I think the ONLY way to make it; simple and with the avocado the star. Wish I had a big bowl of this right NOW!


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