Mexican Quinoa

You know Quinoa is not so scary even though Wikipedia makes it sound super scary:

Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. (Source: )

The first time I cooked Quinoa it tasted like grass.  No joke.


Quinoa ‘keen-wah’ is super nutritious though:

Eat one cup of quinoa (a single serving size), and you’ll consume:
  • 220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
  • 40 grams of carbohydrates (13 percent daily value)
  • 8 grams of protein (16 percent of daily value)
  • 3.5 grams of fat (5 percent daily value with no saturated fat)
  • A glycemic load (blood sugar spike) of only 18 out of 250
  • 5 grams of fiber (20 percent of daily value)
  • 20 percent of daily value of folate (various forms of Vitamin B) (source MNN )

I am trying again now and have found the secret is to cook it in some kind of broth whether that be chicken or vegetable.  It’s actually just like cooking rice with a 1:2 ratio of “psudocereal”  Here is a recipe that I tried this week and used what I had on hand.

Mexican Quinoa

1 c. uncooked Quinoa

2 c. water

1 t. chicken base

Bring quinoa, water and chicken base to a boil. Cover and turn down to low and simmer for 18 minutes.  Fluff with Fork. (I’ve always wanted to say that 🙂 )

I added Black Beans, Salsa and then garnished it with a dollop of Plain, Fat Free Greek Yogurt and taco sauce.  A super healthy and super filling lunch that makes 2 to 3 servings. It was great left over.  Enjoy!


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