Chef: Jessica Meyers Altman; GardenFreshFoodie.com
Makes: 6-8 Servings
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
- 1 T minced garlic
- 2 jalepenos , minced and de-seeded
- 1 c diced red, orange or yellow pepper (total of 1 pepper)
- 1 c minced red onion
- 1 15 oz can diced tomatoes or 2 c fresh
- 1 c quinoa, soaked for 4 hours (or longer), drained and rinsed
- 1 c water or vegetable broth, or water plus 1 t of my vegetable bouillon
- 2 c cooked black beans or 1 can, drained and rinsed
- 1 c frozen organic corn, defrosted (simply run hot water over)
- 4 c packed greens: kale, swiss chard (green, or spinach, chopped and cooked
- ½ t cumin
- ½-3/4 of kosher salt
- Juice of 1 lime, about 2 T
- ¼ c cilantro (or parsley)
- ¼ t cayenne (if desired)
- Freshly ground pepper to taste
- Optional PS version: add 1 avocado, diced or add in something crunchy like pepitas (pumpkin seeds) or pistachio nuts
- Heat a large skillet. Once hot, add in onions, garlic and 1-2 T water to prevent sticking.
- Sauté until slightly golden, add in jalapeno and bell peppers.
- Stir in quinoa, beans, broth, tomatoes, cumin, salt and bring to a boil, reduce heat to a simmer.
- Cook until quinoa is softened (Not mush), about 15 minutes. Add additional broth if needed.
- Fold in corn.
- If using spinach, fold in once the quinoa has cooked.
- If using kale, blanch in a separate pan and fold in at the end.
- Season with freshly ground pepper and cayenne if desired.
- Add lime juice and fresh cilantro.
- Mexican quinoa salad is great on top of a sweet potato, salad or stuffed in peppers as a protein packed, plant-based and oil-free dish.
Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com