mexican quinoa

November 20, 2012


I love being home with access to a full kitchen because I am left feeling so inspired to whip things up. After pinning this Annie’s Eats recipe for Mexican Quinoa, my mom and I decided to give our hand at it and we loved it. One modification I’d recommend? Using fresh corn vs. frozen as it gave a nice crunch to the overall texture. Be sure to create your own “toppings bar” as I was referring to it with spicy salsa, some sour cream, shredded cheese and avocado. I highly recommend this recipe as it is so easy and so satisfying (plus it’s loaded with protein thanks to the black beans and quinoa).

Happy Tuesday!

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[Photo credit: Instagram]

comments +

  1. Lauren says:

    You can also sub in greek yogurt for the sour cream and get more protein with less fat.

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