Gluten-Free Recipe: Mexican Quinoa

This tasty gluten-free dish is packed with healthy veggies and flavor, while quinoa provides both protein and fiber. If you want more protein, you could also add diced, cooked chicken, or cooked black beans.

Gluten-Free Recipe: Mexican Quinoa

Ingredients:

1 Tbsp cooking oil
1 large onion, diced
1 small green pepper, diced
2 ribs celery, diced
2 garlic clove, minced
1 cup uncooked quinoa
1 1/2 cup chicken or vegetable stock
1 can (15 oz) diced tomatoes
1 jalapeno or serrano chili, seeded and chopped
1/8 tsp red pepper flakes
2 Tbsp chopped fresh cilantro

Directions:

• Put large pot over medium heat, add oil, onion, green pepper, and celery. Cook until veggies are just tender.
• Add the garlic and cook for 1 more minute.
• Add the quinoa, stock, diced tomatoes, and chopped chili pepper, bring to a boil, reduce heat to low, cover pot and cook for 12 to 15 minutes, until the quinoa is tender and liquid is absorbed.
• Add the red pepper flakes and cilantro, stir, fluff with a fork, and serve hot.

Recipe: Mexican Quinoa Salad

Quinoa goes ethnic with this delicious recipe - perfect for a summer brunch or light supper. The mild flavor and nutty crunch of quinoa lends itself well to Mexican spices and veggies. Corn, salsa, cilantro, and black beans meld perfectly for a flavor combo that is sure to please. Make it spicier with medium or hot salsa instead if desired, and feel free to use fresh veggies from your garden when they're available for even fresher and healthier flavors!

Mexican Quinoa Salad
(Serves 4-6.)

Ingredients:

2 cups water
1 large diced tomato
6 green leaf lettuce leaves, torn
1 tbsp olive oil
1/4 cup fresh cilantro, chopped
1/8 tsp black pepper
1/2 tsp salt
1 tsp chili powder
3/4 cup mild chunky salsa
1 cup frozen corn, thawed
1 15-ounce can black beans, rinsed and drained
1 1/4 cups quinoa, well rinsed
1/2 large chopped sweet onion

Directions:

1.  In a medium saucepan, bring two cups water to a boil, then stir in quinoa.
2. Reduce heat to medium, cover and simmer ten minutes. 
3. Add corn, 1/4 cup salsa, beans, salt, black pepper, and chili powder.
4. Return mixture to a boil, then cover and cook two to five minutes more, until quinoa is just tender. 
5. Stir in olive oil, 1/4 cup salsa, and cilantro. Simmer until thickened. 
6. Top lettuce leaves with quinoa mixture, onion, tomato, and remaining 1/4 cup of salsa for individual servings.