Southwest Quinoa

South West Quinoa

South West Quinoa

Southwest Quinoa

 I can’t say enough about quinoa!  Other than,  after cooking it today, I don’t cook it enough!  The earthy flavor is so pleasing that it just makes you want to eat more.  And…the health benefits of this protein packed ingredient are incredible!  I don’t know enough to go into great details, but I think as I learn more,  I will eventually make an entire post about nothing but quinoa and the wonderful benefits your body gets from eating it!  Served it along side my Pineapple Gingered Quail and it was a huge hit.  I might add that our local grocery store now carries quinoa which is a plus!  I like to buy all I can local!

Ingredients list:

1 cup quinoa

2 cups chicken stock

1 cup canned black beans, drained and rinsed

1/4 chopped fresh cilantro, I measured after I chopped

1/2 of a medium cucumber, peeled and chopped into small pieces

2 green onions, chopped

1 medium red pepper, hot or mild, I prefer hot, but the red gives a nice color

Juice of a lime

Kosher salt to taste, approximately 1 tsp but start out with not so much and add more if needed

Fresh cracked black pepper to taste

Pinch of red pepper flakes

Bring the quinoa and the chicken stock to a boil in a small/medium pot with a tight fitting lid.  When it comes to a boil, reduce the heat to a mild simmer and cook 10 – 15 minutes or until the liquid has been absorbed.  Remove from the heat and fluff with a fork.  Let it cool for about 15 minutes.  Add the remaining ingredients and blend well.  Taste to see if you need to add any salt.  It will still be somewhat warm at this point.  You can serve it warm but my preference is to refrigerate it for several hours or overnight.






  1. Deborah Capdepon says:

    I love this stuff and it is so good for you.

  2. Just started following you on this site. Loved the quinoa!

  3. Kristi Lamey says:

    Thanks Melissa! I’ve been looking for a good quinoa recipe, it sounds great! I love your website and enjoy following your journey!! 🙂

  4. Michele Robertson says:

    I absolutely love quinoa. I do a Mediterranean quinoa salad it is divine. I have tried the white and red.

  5. Katie Hinkel says:

    Fabulous recipe! Made a batch big enough for lunch all week!

  6. Laura McCool says:

    Starting it now to serve with grilled shrimp tonight! I was going to serve it warm but thought I would take your advice and let it chill for a few hours.

    • MelissiaDaggett says:

      Thank you, Laura!!! Let me know how you like it!!!

      • Laura McCool says:

        I made this Sunday and tried it warm and it was good but decided to chill it a few hours as suggested and it was better. Leftovers for lunch Monday and it was fantastic! The cilantro flavor really comes through when it is chilled overnight. I have eaten it all week. Thanks for the recipe Melissa and I love the blog! Lebanese Chicken is my next recipe I think!

        • MelissiaDaggett says:

          So glad you liked it!!! The green beans are great too! Also, the stewed lentils are great with the chicken!!!

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