Mexican-Style Quinoa

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I’m telling you… I’m dead keen on quinoa.

I am not really what you would call a  “go-with-the-flow” personality. I’d like to be, but I’m just not.

My husband, on the other hand, IS a “go-with-the-flow” personality… that’s part of why I married him. He mellows out my scheduled, planner, ‘in the box’ disposition and reminds me to be SPONTANEOUS!!

Quinoa, like my husband, is also very ‘go with the flow’… maybe that’s why we get along so well.

You can add anything you want to quinoa and it takes on those flavors as its own. It makes me want to try new things and embrace my creativity!

You should try making your own Mexican-style quinoa and you’ll see what I mean. Just add whatever you’re in the mood for! Indulge your ideas and cravings… Peppers, spices, CHOCOLATE!!!!…

Okay, maybe not chocolate… but do you see what I mean? Think outside the box! Quinoa will not disappoint you. It will go with the flow and follow your lead.

I am personally working my way through an addiction to Cholula Hot Sauce, so that will be making a DEFINITE appearance in my version of Mexican quinoa. Most addictions are unhealthy and they should be given up… sooner rather than later… before they take over your life. My Cholula addiction may not help my current heartburn tendencies, but I don’t think it’s an addiction that I’ll be giving up any time soon.

I’m hooked and I’m happy.

Mmmmm. Hot Sauce.

Oooo BABY!!! Let’s get started!

And I mean that in the most well-mannered way possible.

This recipe starts with 1 pound of chicken…

It’s raw right now, but a little time in the oven and it will be roasted, juicy and ready to shred!

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For the quinoa I first gave it a good rinse and then drained it as well as I could before adding it to a large pot.


Then I made a mixture that makes this quinoa into Mexican quinoa….


To a blender, I simply added a couple quartered tomatoes, half a small onion (also quartered), a peeled and quartered clove of garlic, and finally I added in a bit of salt and a few dashes of my addiction… HOT SAUCE… my recommendation: CHOLULA!!

Feel free to change the “few dashes” to “several dashes” or “a bunch of dashes” or “oodles of dashes”!!!

What I’m saying is… I’m giving you license to make it as SPICY as you like.

Not that you need my permission.

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Then I let the blender do its thing and poured the whole thing right in with the rinsed quinoa…


Then I added in some chicken stock… or you can use broth… whatever you have is fine…


I gave the mixture a stir and turned the burner to HIGH.

It will look kind of like Campbell’s tomato soup with seeds floating in it… a little strange I know, but go with it. Stick with me.

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When the mixture comes to a boil, I cover the pot and turn the heat to LOW. Let it simmer for 15 minutes, then take the pot off the heat and let it sit for 10 minutes without taking off the cover. Fluff the mixture with a fork and you’re ready to move on!


I added the chicken I had roasted and shredded before right to the cooked quinoa in the pot…


Then I rinsed and drained a can of black beans and added those in too… I buy these in bulk and don’t seem to use them enough even though I really LOVE black beans!! I just forget about them up on the top shelf of my pantry and they aren’t used as often as they should be. Between the chicken, the quinoa, and the black beans… this is a NUTRITION-filled, hearty meal!!


Then I added a whole BUNCH of cilantro, just roughly chopped…

You can add more or less depending on how much you like it.


And there you have it!

The filling for our Chicken & Quinoa Burritos with Spicy Mexican Crema!!

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Only one thing missing…. THE CREMA!!!

I added 1 part mayo to 2 parts sour cream to the blender. I just gave it a quick rinse after using it before so it was ready to go again!

My blender makes my life much easier.

Then I added in a couple tablespoons each white wine vinegar and water, some salt, and… here comes that addictive ingredient again… HOT SAUCE!

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You’ll notice I didn’t actually add too much hot sauce here… just a couple dashes. My little girls… 2 and 1 years old… can handle a bit of heat but I never like to go overboard or it means I have to make something different for them.

My husband and I just poured half the crema into a separate ramekin and added in a LIBERAL amount of hot sauce to our version. Or you can just add more hot sauce on top of your burrito with the crema if that’s easier than making two versions of it! The plus side there would be LESS DISHES!!! And I’m all for that.

You can see the progression of my burrito below…

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Quinoa mixture, shredded cheese, chopped avocado, crema, hot sauce (lots of it), a bit of chopped fresh cilantro…







What is not pictured is the puddle of Cholula hot sauce I ended up pouring on my plate to dip my burrito in as I went along.

I just can’t get enough.

I just can’t get enough.

I just can’t get enough!!!

I feel like I should break into a Black-Eyed Peas song.

Here’s your RECIPE!

Happy Eating!

Love, Jenna

2 thoughts on “Mexican-Style Quinoa

  1. Your blog has become a favorite. I am not a “drool over food” kind of person, but you make things look and sound delicious. I am jacking all your quinoa recipes this next month when I make my menu. Heck yes!

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