RECIPE OF THE WEEK | Mexican Quinoa
This recipe is a quick and delicious way to enjoy grains in a new way. Not only is the quinoa a wonderful source of protein, it also takes less time to prepare in comparison to other grains.
This recipe has been provided by Katherine Lawrence who has been a Cancer Project instructor since 2006, following a serious medical prognosis that prompted her to change her diet. Through studying nutrition and the effects of food on the body, she was able to heal herself within months and has been helping family and friends achieve greater health ever since. Growing up in Louisiana, Katherine gained her passion for cooking while preparing classic Southern recipes in her family’s kitchen. She has since adapted these recipes to her healthy lifestyle and was trained at the Kushi Institute of Macrobiotics and the Natural Epicurean Cooking School. Katherine recently earned a certificate in plant-based nutrition from Cornell University in New York.
Katherine’s passion for healthy food is inspiring and she has made helping others heal her mission in life. Find out more about Katherine’s story on her website PlantBasedHealth.com.
Makes 3 1-cup servings
1 cup quinoa
2 cups water
1 cup salsa
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
Rinse quinoa well. Add all ingredients to a medium sized saucepan and bring to a boil.
Once boiling, cover with lid, reduce heat to med-low and cook for 20 minutes until quinoa is tender.
Fluff with a fork before serving.
Nutrition Information | Per serving (1/3 of recipe)
calories: 233; fat: 3.6 g; saturated fat: 0.4 g; calories from fat: 14%; cholesterol: 0 mg; protein: 9.1 g; carbohydrate: 42 g; sugar: 6.2 g; fiber: 5.4 g; sodium: 195 mg; calcium: 52 mg; iron: 3.3 mg; vitamin C: 19 mg; beta-carotene: 254 mcg; vitamin E: 2 mg
Recipe from Food for Life instructor, Katherine Lawrence of PlantBasedHealth.com.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.