Klunker's Mexican quinoa

Klunker's Mexican quinoa

I am finding out just how much you can do with quinoa.  It amazes me actually, just when I think I have hit a roadblock, a new idea or an update on age old ideas come around.
I really love this recipe, it is warm, but not spicy.  It doesn't leave you reaching for the water, but it does put a nice warm feeling in your mouth and throat.
I used all salt free ingredients, and found it was great.  Now, if you are not on a salt free path, you could add salt and pepper at the end.  


1.5 cups uncooked quinoa, rinsed and drained well
1 cup frozen corn
1 14.5 oz. can of no salt added black beans, drained and rinsed
1 can of no salt RoTel (tomato and green chili mix, usually in the Mexican section, or by the canned tomatoes)
1 red bell pepper, washed and chopped into 1/2 inch pieces
3 leeks, tops removed, bottom light green to white used.  Slice in half lengthwise, and slice into thin half moons. (see first picture of cooking) wash very well after slicing.
1 medium zucchini, cut into quarters and then chopped into chunks (about 1/2 inch)
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. chipotle powder
1 tsp. garlic powder
1 tsp. onion powder
2.5 cups water

In a large saute pan (with a lid) saute the leeks.  They will take the longest to cook.  
Saute over medium heat for 10 minutes, or until wilted and soft.

After the leeks have softened, add the RoTel, corn, beans, red peppers, zucchini, and all the spices.  Saute for another 10 minutes, or until the veggies have started to soften.

After 10 minutes, add the quinoa

Stir the quinoa into the veggies well.  Add the water, and stir again, and bring to a boil

Cover with a lid, and turn to medium low.  Let cook for 20 minutes, and make sure you don't peek.  <<Seriously, don't peek!
After 20 minutes, turn off the heat, and let sit for 10 minutes (again, NO PEEKING!)
After 10 minutes of sitting, you may now peek. Actually, take the lid off and stir it around.
Serve hot, as a side, or maybe a bit more and you can eat as a meal.
You can add avocado, fresh cilantro, salsa, or a squeeze of lime (or all those)

I hope you give this a try, and enjoy it as much as I do.  


  1. Michael, we have nothing like RoTel. Do you have a simple recipe using tinned tomatoes to make my own? Would love to make this, it looks so good!

    1. 10 oz. Chopped tomatoes (tin) 4oz. Tin of chopped green chilies. :)

    2. We tried it with red quinoa for more fiber, added a 7 oz can of fire roasted green chilies, and substituted vegetable broth for most of the water. Delicious!

  2. I thought haven’t read such distinctive material anywhere else on-line.

  3. Many thanks for sharing this very informative post. Have a super nice day!! Assignment Help


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