Mexican Quinoa Recipe


Another recipe from our Capstone recipe book! This recipe is one of Rosie's favorites. Discovered when she first began trying to eat healthier, it's easy, makes a lot for leftovers, and is deliciously versatile; able to be eaten wrapped in a tortilla, scooped by chips, or doled out with a spoon. Let us know what you think and if you had any tasty improvisations!

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1 tbsp. olive oil

2 minced garlic cloves

1 1/4 c. chicken broth

1 c. uncooked, rinsed quinoa

1 14.5 oz. can diced tomatoes

1 15.5 oz. can black beans, drained and rinsed

1 1/2 c. frozen corn kernels

1/2 tsp. cumin

1/2 tsp. salt


cheddar cheese

plain Greek yogurt


1. In the bottom of a large pot, heat olive oil to medium-high heat

2. Saute onions about two minutes in pot, then add garlic and saute about 30 more seconds

3. Add remaining ingredients to pot, including uncooked quinoa, and bring to a boil

4. Reduce heat to low temperature and simmer 20-25 minutes or until quinoa is fluffy

5. Serve with toppings