Mexican Quinoa
For those of you searching for delicious clean eating recipes this Mexican Quinoa is the recipe for you!
I've been meal prepping consistently for about a year and a half. Over time I have learned how to create my own clean eating meal prep recipes for taste and variety. This recipe was inspired by having a taste for scrumptious Mexican rice. Since rice isn't the healthiest option these days I decided to try quinoa in place of the rice. This was one of my best ideas yet! Lol.
If I'm being completely honest, it started off being difficult to come up with recipes on my own, because you can easily get discouraged with the amount of terrible ingredients we don't realize are in so many foods we love to eat. Once I got the hang of learning more about food and how my body reacts to certain foods and mixtures, creating delicious and flavorful recipes such as this delicious Mexican Quinoa, are no longer a challenge.
Although this recipe tastes perfect as is, the best part about it is, you can adjust and add your own ingredients to fit your unique Mexican palette taste buds. For example: I'm not a fan of tomatoes, but I'm sure for those of you who like tomatoes, they would be a delicious addition. (Whatever foods you decide to add to this dish, be sure they are healthy options such as fresh fruits and/or vegetables. You don't want to create a non-healthier dish with the addition of unhealthy ingredients.)
Let's go ahead and get started!
Ingredients
- 2.5 cups Quinoa
- 5 cups Chicken Stock
- 1 lbs. Ground Turkey 99% fat free
- 15 oz. Black Beans drained & rinsed
- 15 oz. Corn drained
- 1 cup Cilantro
- 2 Jalapenos chopped
- 3 Tbsp. Taco Seasoning 1 Tbsp. separated
- 2 tsp. Cayenne Pepper
- 1 Large Onion diced
- 2 tsp. Cumin
- 1/2 Tbsp Grapeseed Oil
- Sea Salt & Coarse Black Pepper to taste
Instructions
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Cook your quinoa by the package instructions. How ever many cups of quinoa, use double the amount of chicken stock, to cook in the quinoa in.
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Heat your grapeseed oil in a large frying pan over medium high heat and sautee your onions and jalapenos until slightly tender.
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Add your ground turkey to the pan and break it up into smaller pieces as it cooks.
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Sprinkle 1 tablespoon of your taco seasoning into the sauteed mixture and stir until well combined.
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Pour your sauteed ground turkey, onion, and jalapeno mixture into the large pot of cooked quinoa.
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On medium low heat, add your drained and rinsed black beans, corn, and the rest of your measured seasonings to the pot. Continually stir to throghly mix the ingredients together prevent the bottom from sticking/burning.
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Add your cup of cilantro (you can chop it into smaller pieces if you wish) to the pot with your desired amount of sea salt and coarse black pepper to taste.
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