Trin-Mex Quinoa


Exams are finally over, so that means I get to cook in peace again. Yay! Today I chose the flavours of Mexico for my lunch. I made Quinoa with some black beans. For anyone who doesn’t know what Quinoa is; it’s a grain-like seed that’s gluten free and it can be used in place of rice. And hey, who doesn’t like to change it up a bit from time to time? Quinoa, usually comes in white, red and black…the colours of our national flag ;). I tend to prefer the white but feel free to use any kind you like. I used the white for this recipe.


1 cup Quinoa
2 cups water
1 – 424 gram tin black bean
1 tablespoon grapeseed oil/vegetable oil
1 cup green pepper – diced
2 pimiento peppers -sliced
2 tomatoes – diced
¼ cup whole kernel corn
1 teaspoon ground cumin/geera
1 small onion – diced
Scotch bonnet pepper – finely chopped and to taste. (optional)
1 teaspoon chopped chadon beni or cilantro as a subsitute
3 cloves garlic – minced
1 bouillon cube
Salt to taste
  • In a large pot, add one tablespoon oil, the diced onions, the minced garlic, ½ cup green peppers, pimientos, scotch bonnet pepper and 1 teaspoon cumin and sauté for one minute, on medium heat.
  • Next, add ½ the diced tomatoes, 1 teaspoon chadon beni, the tin of black beans, 1 cup quinoa and the bouillon cube and mix together.
  • Then, add the 2 cups of water and ¼ cup whole kernel corn.
  • Turn the heat up until the water comes to a boil.
  • Once the water is boiling, turn the heat on low, so that the dish can simmer.
  • Cook until all the water is absorbed, stirring occasionally.
  • Add the remaining tomatoes, green peppers, salt to taste and stir.
  • Turn off the heat and serve your healthy, delicious meal.



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