So I have recently reaffirmed my love of quinoa. This powerhouse grain is high in protein and fiber, is naturally gluten free and has proven benefits for your metabolic health.
Plus, it is super filling, so a little goes a long, long way.
Last week I was in a pinch for dinner (aka trying to use things that are in my pantry only because I am poor AF) and whipped up this tex-mex quinoa bowl. It was so good that I’ve had it twice since and made up a big batch for a few meals this week last night.
This recipe is super easy and delicious.
What You’ll Need:
½ cup quinoa (prepared)
1 can black beans
1 can mexi-corn
1 cup pico de gallo
1 package of lean ground turkey
How You’ll Do It:
- Prepare quinoa and ground turkey.
- Warm and combine black beans and mexi-corn. Then add to chilled pico de gallo.
- Dice one avocado into squares.
- Combine quinoa, ground turkey, avocado and bean, corn and pico mix into a bowl.
- Mix thoroughly.
What You’ll Need to Know:
This recipe made enough to feed me dinner, lunch and have it as a side with another dinner. Seriously, a little quinoa goes a long way. To make the quinoa I use chicken broth or stock. It makes it so much more flavorful than just water would. Also, I always use twice as much liquid as I do quinoa, if not more. It’s important to cook it long enough for you to see the little spool-y shapes form on the quinoa. For my ground turkey I use a little bit of oregano and crushed red pepper flakes to add flavor.
This is seriously my new go to meal. It’s packed full of important nutrients, protein, fiber and health fats.
Be sure to tell me your favorite quinoa recipes. I am always looking for more!