Tex-Mex Quinoa | Morsels of Life

Tex-Mex Quinoa

Morsels of Life - Tex-Mex Quinoa - Skip the tortilla and mix your burrito fillings into a protein-rich quinoa. Top with some grated Cotija cheese for even more yumminess!

Quinoa's something I haven't cooked until now. I'd heard plenty about it, and I definitely wanted to make something using quinoa. So, when I was assigned Tracy's blog, Pale Yellow, I gravitated towards two of her quinoa recipes - a Greek quinoa and her Tex-Mex Quinoa.

What's this about being assigned a blog? Well, each month, as part of the Secret Recipe Club, we're assigned a blog, and we (secretly) select a recipe to make. Then, everyone posts their recipes at once, revealing our recipes and the blogs where we got the recipes.

Although I knew I wanted to make something with quinoa, I wasn't sure if I wanted Greek or Tex-Mex. Afterall, those are two of my favorite flavors! So instead of making a decision, I asked James which one to make, and he chose Tex-Mex. :) I'm thinking I'll just have to make the Greek Quinoa next!

We really enjoyed this Tex-Mex quinoa, and to make it even better? Cotija cheese! We first used this cheese when we made Mexican Cotija Corn, and we really enjoyed it in the Mexican Corn Salad. The cheese really added an enticing and appetizing saltiness to this quinoa.

Do you enjoy grain salads? What are some of your favorite flavors?


Morsels of Life - Tex-Mex Quinoa - Skip the tortilla and mix your burrito fillings into a protein-rich quinoa. Top with some grated Cotija cheese for even more yumminess!

by
Skip the tortilla and mix your burrito fillings into a protein-rich quinoa. Top with some grated Cotija cheese for even more yumminess!

Prep time:
Cook time:
Total time:
Yield: 6-8 servings

Materials:

Mass Weight Volume Number Material Notes
184 grams 6.5 ounces 1 cup quinoa
546 grams 19.25 ounces 2 cups stock or broth I used pork.
280 grams 9.875 ounces 1 onion, diced
199 grams 7 ounces 1 bell pepper, diced I used half orange and half yellow.
180 grams 6.25 ounces 2 tomatoes, diced
439 grams 15.5 ounces 2 cups 1 can black beans, cooked and drained
432 grams 15.25 ounces 2 cups 1 can corn kernels, drained
189 grams 6.75 ounces 1 avocado, diced Learn how to cut an avocado here.
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 tablespoons 1 lime, juiced
4 tablespoons cilantro Not shown


Methods:

Morsels of Life - Tex-Mex Quinoa Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Tex-Mex Quinoa Step 2 - Combine stock/broth and quinoa, cooking following package instructions. 2. Combine stock/broth and quinoa, cooking following package instructions.
Morsels of Life - Tex-Mex Quinoa Step 3 - Cook onions in a bit of oil until slightly translucent. Add in peppers, lime, garlic, and cumin. 3. Cook onions in a bit of oil until slightly translucent. Add in peppers, lime, garlic, and cumin.
Morsels of Life - Tex-Mex Quinoa Step 4 - Add in cilantro. 4. Add in cilantro.
Morsels of Life - Tex-Mex Quinoa Step 5 - Continue cooking and mix in black beans and corn (and quinoa). I added the quinoa here, but I'd recommend adding it at the end. 5. Continue cooking and mix in black beans and corn (and quinoa). I added the quinoa here, but I'd recommend adding it at the end.
Morsels of Life - Tex-Mex Quinoa Step 6 - Add tomatoes. (And quinoa if you didn't add it in Step 5.) 6. Add tomatoes. (And quinoa if you didn't add it in Step 5.)

Morsels of Life - Tex-Mex Quinoa - Skip the tortilla and mix your burrito fillings into a protein-rich quinoa. Top with some grated Cotija cheese for even more yumminess!

20 comments:

  1. What a cool recipe! I've yet to try quinoa, too! Guess I better soon before the bandwagon leaves! :D Great choice for the SRC! :D

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  2. I think this would be the perfect side for the pork fajitas I just commented on. Great SRC reveal choice thanks.

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  3. CJ, what a delicious way to ramp up the flavor of a quinoa salad. I'm tempted to eat this as a chip topper, or filling in a quesadilla or burrito. YUM!

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  4. Welcome to the world of quinoa! Isn't it great?! I love dishes like this.

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  5. This salad makes me so sad that I'm highly intolerant to quinoa. It sounds so good - perfect for dinner with easy leftovers for lunch. Great SRC choice!

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  6. Great SRC choice! I love this salad for easy and filling lunches all week!

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  7. Definitely do! We really enjoyed this quinoa salad. :)

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  8. I agree! Isn't it great when the SRC recipes go together? :)

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  9. What great ideas! This Tex-Mex Quinoa would taste great in a quesadilla or burrito! :)

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  10. I'm loving it so far! These types of dishes are certainly yummy. :)

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  11. It really was yummy! Maybe you could try something similar with bulgar wheat? I'm thinking this quinoa salad would taste good as a pasta salad too. :) I'm always a fan of dishes that work well as leftovers. :) Either laziness or efficiency. :P

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  12. Definitely! It can even taste better the next day since the flavors have had a chance to mingle. :)

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  13. Then you'll love this quinoa salad! :)

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  14. You said the magic word - quinoa! I love cooking with quinoa as a way of eating healthier and this combo sounds delicious! I make a similar one but the use of Cotija cheese sounds like something I will have to try.

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  15. Yes! The Cotija cheese really gave this quinoa salad lots of added yumminess. :) I didn't think a little cheese would make such a difference, but it really did!

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  16. Hi CJ,
    Looks delicious. Thanks for sharing on Real Food Fridays. Pinned & twitted.

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  17. This looks really delicious! Thank you for sharing at the Recipe Swap.

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  18. Hope you enjoy it, Marla! :)

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  19. We really enjoyed it and hope you do too! :)

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