Quinoa is kind of weird. My husband actually spent two years researching Quinoa in his Master’s program and got me curious enough to try it.
The first time I tried it… I’ll be honest, I didn’t love it. It has a very interesting texture. Then Scott spouted off all the nutritional information, so I decided to give it another try. Over time, I’ve developed some AMAZING recipes using Quinoa. Amazing meaning… quick, easy, super delicious and healthy!
This recipe is perfect for a dinner that you need to throw together in 30 minutes. The leftovers are amazing for lunches for an entire week. Right now this is my favorite lunch, it fills me up and it gives me a ton of energy so I can get through a busy afternoon. Plus I feel great about myself because I’m taking care of my body!
These wraps are pretty spicy, so they really clear up your sinuses. Ha ha! Call me crazy, but I love the heat! You can totally modify the recipe to the amount of heat that you enjoy though.
Now to make this in 30 minutes, you need to start by pulling out a big frying pan. Throw in a cup of quinoa, 2 cups water, garlic and chicken bouillon cube, cook on medium heat until it starts to boil. After it starts to boil, lower the heat and cover. While the quinoa cooks, gather the rest of your ingredients. Chop the onions and Jalepeno and grate the cheese.
Mix it all up and add the cheese. Let it melt and get all gooey. MMMmmm.
You could eat this plain as a side dish and it would be great. But… I love it all loaded into a tortilla and fried on a pan or grilled on the George Foreman. It only takes like 1-2 minutes per side. Then the tortilla is nice and crispy.
Enjoy!
- 1 cup quinoa
- 2 cups water and chicken bouillon
- 2 tsp garlic
- 1 onion chopped
- 1-2 jalepenos minced
- 1 can black beans
- 1 can diced tomatoes
- 1 cup frozen corn
- 1-1½ tsp chipotle chili powder
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1-2 tsp dried cilantro
- 1-2 cups cheese (cheddar, mozzarella, pepperjack or a combination of the 3)
- Place the quinoa, 2 cups water, garlic and chicken bouillon in a large frying pan. After it starts to boil, cover and cook on low heat.
- While the quinoa cooks, gather your ingredients. Chop the onion and jalepeno. Grate the cheese.
- After the quinoa is cooked, fluff it with a fork and then add the rest of your ingredients. Stir in the cheese and let it melt.
- Spoon about ⅓ cup into a tortilla and wrap it up. Then fry it in a pan or on a grill (or George Foreman). 1-2 minutes on each side will get it nice and crispy!
Now I know you’ll be super excited to eat it right up, but try to let it cool down a bit first so you don’t burn your tongue… 😉
More healthy recipes you must add to your menu!
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Totally Pinned!!
Hugs
Thanks Evelyn!
These would go over well in my house!
I hope you get the chance to try them! Let me know how it goes.
What a great healthy recipe!!! Pinning and can’t wait to make! Angela from LeMoine Family Kitchen stopping by from the DBB.
Thanks so much for stopping by and I hope you love them! 🙂
oh so yummy filling as well I expect
come see me at http://shopannies.blogspot.com
Super yummy! Thanks for stopping by!
Looks yummy! My family doesn’t like the texture of Quinoa, but this recipe totally takes care of that! Full of protein, spicy and cheesy…must try!
I didn’t like quinoa at first either, but I love it in this recipe! Sometimes we just have to try things a few times before we develop a good taste for them. Hope you enjoy them! 🙂
These look and sound delish! Love the chipotle powder and cilantro. My husband might actually like quinoa with this recipe!
Hope he does! 🙂