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One Pan Mexican Quinoa

By Fredrica Syren a.k.a Green mom:

Quinoa is one of those foods I find to be most misunderstood. People either don’t know how to eat it or how to cook it. I love quinoa, and we eat it at least once a week. Native to South America, it is a fantastic wheat-free alternative that’s a complete protein grain. A very good source of calcium, magnesium and manganese, quinoa also possesses good levels of several B vitamins, vitamin E and dietary fiber. Quinoa can be used in soups, bread, and porridge; and it can be substituted for rice and barley.

When cooked, it has a slightly bitter taste, which I think can be off-putting for some. But my tip is to bring quinoa to a boil in water, then drain and wash the quinoa before cooking it again in fresh water. This method will remove the bitter taste and, instead, produce a nutty flavor. You know quinoa is finished cooking when it fluffs up and releases something that looks like a tiny tail.

One of my kids’ favorite ways to eat quinoa is in this Mexican dish I found on Pinterest. It’s very filling and satisfying, and I serve it with corn tortillas, salsa and guacamole. I love it because it’s a one-pan wonder☺

  • 1 teaspoon Olive Oil
  • 2 cloves Garlic, minced
  • 1 stalk Celery, dicedOne pan mexican quinoa
  • 1 small Carrot, diced
  • 2 Spring Onions, chopped
  • 4 Jalapeños, seeded and finely chopped
  • 1¼ cups Uncooked Quinoa, rinsed well and drained
  • 1¼ cups Vegetable Broth
  • 2 cups of cooked Black Beans or one 15 oz. can Black Beans, drained and rinsed
  • 1 (14.5 oz.) can Diced Tomatoes, with juice
  • 1 cup Frozen Corn
  • 1 teaspoon Cumin
  • 2 teaspoons Sugar
  • ½ teaspoon Kosher Salt
  • ⅓ cup chopped fresh Cilantro
  • 1 cup Baby Spinach
  • Juice of 1 Lime

 Heat the oil in a medium saucepan over medium high heat. Add the garlic, celery, carrot, spring onion and jalapeños, and sauté for about 1 minute, until fragrant. Stir in the quinoa, broth, beans, tomatoes, corn, cumin, sugar and salt. Bring to a boil, and then reduce heat to a simmer. Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, stir in cilantro, spinach and lime juice. Season to taste.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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