Last week’s quinoa was a big hit with friends on Facebook. People actually made the dish! Sometimes I make things and wonder if anyone actually makes them. It was nice to hear about and see the proof. Way to go Fatema and Nicki!
I’ve made this quinoa several times over the past year. The corn and black beans make the quinoa salad really filling and there is no need to eat for hours after consuming a big bowl. Plus, anything with avocado is bound to be delicious!
If you’re a spice-loving person, add some cayenne, red pepper flakes, jalapenos, or sriracha. I’m only mildly spicy and want to make sure my lunch is edible without downing huge glasses of water or smother the dish in yogurt.
This isn’t a dish limited to the lunch box, I think it would make a great accompaniment to any BBQ or outdoor party. The quinoa doesn’t need to be refrigerated and it has familiar flavors party-goers enjoy. As a bonus, it’s super friendly to your vegan and gluten free friends! No one wants to leave out those friends!
Overall tex mex quinoa is smokey in flavor from the cumin and crunchy from the quinoa. The lime juice adds plenty of zip and the avocados are creamy. This is one of my favorite lunches and I’m excited to finally share it with you!
One Year Ago – Sriracha Chicken and Roasted Corn & Red Pepper Farro Salad
Tex Mex Quinoa
Yield – 5-6 lunch servings
1 cup quinoa
2 cups vegetable stock
1 tablespoon olive oil
1 medium onion
2 small bell peppers (red and yellow) or 1 large pepper
2 roma tomatoes
1 15-ounce can black beans
1 15-ounce can corn
1 bunch cilantro
1 ripe avocado
1 teaspoon cumin
1/2 teaspoon garlic powder
salt + pepper
juice of 1 lime
- Add the quinoa and vegetable stock to a medium saucepan over low heat. Simmer and cook until all the liquid is absorbed, stirring periodically.
- Heat the olive oil in a large saute pan. Finely dice the onion and add to the pan. Sprinkle with salt.
- Finely dice the bell peppers and add them to the pan. Sprinkle with salt. Saute until the onions are translucent and the peppers are soft.
- Roughly chop the tomatoes, salt liberally, and add to a large bowl.
- Rinse the black beans and corn and add to the tomatoes. Chop the the cilantro and avocado and add to the bowl. Set aside.
- Sprinkle the cumin and and garlic over the cooked onions and peppers. Add on some freshly cracked pepper. Stir to combine.
- Add the cooked quinoa and onions & peppers to the bowl. Stir to combine and add the lime juice. Taste and add more salt and pepper if necessary.