Years ago my cycling coach suggested that I try quinoa as I wasn’t getting enough protein in my diet. At the time I had no idea what the hell quinoa was, and since I thought the guy was kind of a jerk, I ignored his advise (forget the fact that I was paying him a shitload of money to tell me things I didn’t like, silly me!).

So, what is quinoa? Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Kind of a light, fluffy rice like thing. It’s yummy and it’s super high in protein and fiber.

I hate to admit it but it’s been until now, 5 years later that I’ve finally given quinoa a try. Guess what, it’s damn good! With that I share the following recipe. You won’t be disappointed so make the effort to give it a try.

Mexican Quinoa with Black Beans and Avocado

Ingredients:  (4 servings)

1 cup dry quinoa, rinsed
2 tbsp coconut oil, divided
1 large white onion
10 medium button or Crimini mushrooms, diced
1 can black beans, rinsed and drained
1-pint cherry tomatoes, halved
2 small avocados, peeled and diced
2 tbsp lime juice (or more to taste)
salt to taste

Instructions:

Start by cooking quinoa in either a rice cooker or on the stove top. Add 1-cup dry quinoa (rinsed) to 1.75 cups of water, cover and simmer for 20 minutes or until cooked. Add 1 tbsp coconut oil to the quinoa pot for extra flavor!

Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.

Once the quinoa has finished cooking, add fluffed quinoa and black beans to the pan with mushrooms and onions, and stir to combine and heat through.

Add 2 tbsp lime juice (or more to taste), and reduce heat to low.

Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.

Serve with tortilla chips and a dollop of Greek yogurt, and enjoy!

With the double dose of black beans and quinoa, this dish packs a huge nutritional punch of making a complete protein.  Perfect for vegetarians and vegans, but tasty and simple enough to make anyone clean their plate.

P.s. I found this recipe on Daily Garnish, check it out, she’s got some smart ideas.