Mexican quinoa can be thought of as a healthy, and more flavorful, version of Mexican Rice (or Spanish Rice). I made this to go with enchiladas after having some chipotle southwest quinoa from Central Market that had inspired the idea. It was more of an after thought on Cinco de Mayo as I was afraid we might not have enough food – horrific I know. I used what I had leftover from other dishes on the menu which included my enchiladas, black-bean corn salsa, garlicky guacamole, mango-jicama slaw, and some watermelon-jalapeno margaritas. It was so delicious that I have made it twice since then. In all honesty, I plan on making it tonight as well!

Quinoa is a much healthier substitute for rice, and the blend that I used included barley further increasing the nutritious benefits of whole grains. The final version of the dish is also much less greasy than traditional Spanish rice (which I have always found to be reminiscent of Japanese fried rice without the flavor). It would be great on its own as a vegan/vegetarian treat or served with grilled fish, chicken, or other meat – thus far I have had it with enchiladas, chicken, and scallops. Best part is the time commitment; you can easily have this whole dish ready to eat in twenty minutes.

Mexican Quinoa

Serves three to four

One dry cup Central Market Red Quinoa and Barley 10-minute mix prepared in two cups chicken or veggie stock
Two tablespoons olive oil, mixed with one tablespoon ground cumin, one tablespoon adobo, half-tablespoon tumeric, pinch of salt, and paprika/cayenne to taste
One-half red (or white) onion or shallot, minced
Three cloves garlic, minced
One half jalapeno, minced
Two tomatoes, diced
One avocado, Diced
One cup cilantro
Lemon wedge or Half
A cup of Simple Black Bean-Corn Salsa

In a small saucepan, bring two cups of preferred stock (lightly salted) to a boil. Add in one cup of Quinoa of choice, reduce heat and simmer until cooked. Meanwhile, combine olive oil and spices in a bowl and mix well. In a large saute pan, heat the oil over medium heat and add the chopped onion, jalapeno, and garlic. Once glassy, turn heat to low and add the tomatoes, avocado, salsa, and cilantro. Give a quick stir, then add cooked quinoa to the pan; mix well. Squeeze the lemon wedge/half and adjust seasoning to taste. Mix well and serve.