La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Mexican-Style Quinoa

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For a few years quinoa was trending. Seemed like everyone jumped on that trend and created some tasty dishes using quinoa. I was one of them!

Mexican-Style Quinoa

Quinoa instead of rice?

Don’t knock it until you try it I always say! Like many food bloggers, I experimented with all kinds of quinoa and adapted some Mexican recipes. Enchiladas? Yes! Quinoa bowls? Yes! Quinoa in my salad? Mmmm!!

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Mexican-Style Quinoa
Mexican-Style Quinoa

Mexican-Style Quinoa

Mexican-Style rice with all the flavors of Mexican Red Rice!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 6 Servings

Ingredients

  • 2 tablespoons grapeseed or olive oil
  • 1/3 cup onion diced
  • 1 serrano pepper left whole
  • 1/3 cup red bell pepper diced
  • 2 cloves garlic sliced
  • 2 roma tomatoes roughly chopped
  • 1/4 cup tomato sauce
  • 1 1/2 cups water or low sodium chicken broth
  • 1 tomato/chicken flavored bouillon cube optional
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • Salt to taste
  • 1 cup uncooked quinoa
  • 2 tablespoons lemon or lime fresh juice
  • 1 tbsp cilantro chopped

Instructions

  • Preheat the oil on medium heat for a minute. Add the onions, serrano, bell pepper and garlic. Cook for 3 to 5 minutes.
  • On the back burner add the 1 1/2 cups of water with crumbled bouillon cube. Heat to medium and cook just until bouillon has dissolved. Stir as needed.
  • Add the tomatoes, tomato sauce and garlic to the blender. Season lightly with salt and pepper and puree until smooth. Pour into pot and cook for 4 minutes. Stir as needed.
  • Add the warm broth, cumin, pepper and salt if needed. Bring up to a boil.
  • Add quinoa, reduce heat and cover. Cook for 13-18 minutes or until broth has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork. Mix in lime juice and cilantro.

Notes

Don’t rush the quinoa. Let it sit once you remove it from the heat so it can finish cooking and become more tender. Cook the quinoa in salted water, cool and mix with pico de gallo, black beans, corn and some oil. Season to taste with salt and pepper. Fold in some crumbled queso fresco! Tasty salad! 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Mexican-Style Quinoa
I really enjoy quinoa bowls. I add my favorite ingredients like beans, grilled vegetables, avocado, radishes, tortilla strips, grilled chicken, lime and hot sauce!
Mexican-Style Quinoa

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