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Mexican Lemon Quinoa
AuthorMeg's KitchenIt's an extremely healthy, vegan and gluten free version of it. Mexican Lemon Quinoa is my version of a quick, yummy and easy one pot meal. Believe it or not, lemon zest is the hero of this dish! Don’t miss out on adding it. The freshness it lends to a dish is unmatched and very different from the lemon juice flavour! Must try!!
3 cups Cooked Quinoa or Rice
½ cup Cubed Bell Peppers
¼ cup Cubed Carrot
¼ cup Cut Beans
¼ cup Cubed Mushroom
¼ cup Broccoli
¼ cup Sweet corn
¼ cup Cooked Kidney Beans
2 tbsp Sliced Olives
1 tbsp Pickled Jalapeño
1 Chopped Onion
1 tbsp Chopped Garlic
2 tbsp Spring Onion Greens
2 tbsp Coriander
2 tbsp Oil
1 tsp Cumin Powder
½ tsp Turmeric
Salt - To Taste
½ tsp Red Chilly Powder
1 tsp Chilly Flakes
1 tsp Mexican Seasoning/ Taco Seasoning (if available else use Mixed Dry Herbs
½ tbsp Lemon Zest
Lemon Juice - To Taste
1
- First you need to cook the quinoa. I don’t follow instructions on the packaging for cooking.
- Instead, take 1 1/2 cup quinoa, wash it thoroughly in running water. Then add a little oil to a
- pan, sauté the quinoa for 1-2 minutes, then add 6 cups of water and salt. Basically, similar to
- making boiled rice. Cook to the texture you prefer; I prefer it just short of being completely
- cooked. Drain off the excess water and transfer to a large plate, fluff it up with a fork.
- Heat oil in a pan. Add chopped garlic and onions to it. Cook on medium high flame.
- Then begin adding chopped vegetables, starting with broccoli, followed by beans and then
- carrot etc. Add vegetables minding the texture. This means that vegetables that take longer
- to cook, go in first.
- Make sure the flame is medium high or high all through.
- Add salt and cook further, till all vegetables are almost cooked.
- Then add your spices, turmeric, red chilly powder, cumin powder, taco/ Mexican seasoning,
- chilly flakes and mix well.
- Now add the cooked quinoa and lemon zest.
- Adjust your seasoning, especially salt and mix well.
- Lastly drizzle in some lemon juice, spring onion greens and toss one last time.
- Serve hot with a garnish of coriander or spring onion greens!!
NOTES
2
- You can use rice instead of quinoa
- You can use mixed herbs instead of Mexican seasoning.
- This is gluten free and vegan.
- You can use a mix of butter and oil for cooking.
- Use whatever vegetables are available with you.
- You can mix in some salsa before serving or simply serve salsa, sour cream and guacamole
- along with the dish.
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Ingredients
3 cups Cooked Quinoa or Rice
½ cup Cubed Bell Peppers
¼ cup Cubed Carrot
¼ cup Cut Beans
¼ cup Cubed Mushroom
¼ cup Broccoli
¼ cup Sweet corn
¼ cup Cooked Kidney Beans
2 tbsp Sliced Olives
1 tbsp Pickled Jalapeño
1 Chopped Onion
1 tbsp Chopped Garlic
2 tbsp Spring Onion Greens
2 tbsp Coriander
2 tbsp Oil
1 tsp Cumin Powder
½ tsp Turmeric
Salt - To Taste
½ tsp Red Chilly Powder
1 tsp Chilly Flakes
1 tsp Mexican Seasoning/ Taco Seasoning (if available else use Mixed Dry Herbs
½ tbsp Lemon Zest
Lemon Juice - To Taste
Directions
1
- First you need to cook the quinoa. I don’t follow instructions on the packaging for cooking.
- Instead, take 1 1/2 cup quinoa, wash it thoroughly in running water. Then add a little oil to a
- pan, sauté the quinoa for 1-2 minutes, then add 6 cups of water and salt. Basically, similar to
- making boiled rice. Cook to the texture you prefer; I prefer it just short of being completely
- cooked. Drain off the excess water and transfer to a large plate, fluff it up with a fork.
- Heat oil in a pan. Add chopped garlic and onions to it. Cook on medium high flame.
- Then begin adding chopped vegetables, starting with broccoli, followed by beans and then
- carrot etc. Add vegetables minding the texture. This means that vegetables that take longer
- to cook, go in first.
- Make sure the flame is medium high or high all through.
- Add salt and cook further, till all vegetables are almost cooked.
- Then add your spices, turmeric, red chilly powder, cumin powder, taco/ Mexican seasoning,
- chilly flakes and mix well.
- Now add the cooked quinoa and lemon zest.
- Adjust your seasoning, especially salt and mix well.
- Lastly drizzle in some lemon juice, spring onion greens and toss one last time.
- Serve hot with a garnish of coriander or spring onion greens!!
NOTES
2
- You can use rice instead of quinoa
- You can use mixed herbs instead of Mexican seasoning.
- This is gluten free and vegan.
- You can use a mix of butter and oil for cooking.
- Use whatever vegetables are available with you.
- You can mix in some salsa before serving or simply serve salsa, sour cream and guacamole
- along with the dish.
Notes
