Tuesday, June 29, 2010

Mexican Supper with Quinoa

Mexican food is my absolute favorite, after Greek food of course. I always find myself frustrated at Mexican restaurants though... Right when I sit down, corn chips and salsa stare me in the face, taunting me, reminding me how difficult its going to be to find something on the menu that's safe. I can't drink margaritas or pina coladas because they're loaded with sugar. And anything made with any sort of tortilla or shell is totally out. Half the time, the guacamole has tomatoes in it, so I can't even eat that.

Then, once I do order something that seems safe, I have to remind the server to leave out the sour cream, salsa, and cheese. Then I have to ask if the rice is made with tomato sauce (which it usually is), and after that I get to drill them about the meat marinades. Eating out is such a joy isn't it?

Naturally, my solution to this problem is simple: I do it myself. If I'm in charge, I can make something delicious and satisfying that I don't have to think twice about eating. Enter Mexican Supper. This skillet has got it all: grains, legumes, veggies, and the perfect amount of spice, with a killer guacamole to boot. I hope you enjoy it as much as my family did! Direct quote from my mom: "Well, you did it again babe!"

Mexican Supper with Quinoa

2 tbsp. olive oil
1 cup chopped walla walla sweet onion
1/2 cup chopped celery
1/4 tsp. red pepper flakes
1 1/2 tsp. chili powder
2 tsp. minced garlic
1 1/2 cups water
1/2 tsp. salt
1 cup quinoa
1 cup chopped red pepper
1 can pinto beans
1/4 cup chopped green chilies
1 tsp. honey
1 tbsp. dried cilantro (fresh would also be good, I didn't have any on hand)
Guacamole (recipe below)

Heat the oil in a skillet over medium high heat. Add the onions, celery, pepper flakes and chili powder and cook until the veggies are soft, about 8 minutes. Add the garlic and cook 1 minute. Stir in the water, salt, quinoa, red peppers, beans, chilies and honey. Cook 20 minutes, stirring occasionally. Add cilantro and cook 5 more minutes, or until water is gone.

Top each serving with homemade guacamole. Makes 4 servings


2 ripe avocados
1 tsp. garlic
Juice from 1/2 of a lime
1/2 tsp. sea salt

Put all ingredients in a blender and process until whipped. This will give it a light, fluffy texture. I completely made up this recipe today, and I promise I have NEVER tasted guac this good. Hopefully you yield the same results I did!


  1. So good! Top it off with a couple quinoa macaroons ~~

  2. yummmm....gotta love lingonberries for that :)