My daughter is a mexican food freak. By freak, I mean, she could eat it any time of the morning, noon or night. If I make my Pico De Gallo, she will eat it for breakfast, take it her lunch for school and and then eat it as an afternoon snack, if I let her. Its probably my fault. I ate mexican food at Acapulco Restaurant as much as I could while I was pregnant with her.
Anyway…by nature she is a more cautious eater, by that I mean I have to force her to try new things. When I whipped up this salad, she was very skeptical until I added a bunch of Cilantro to it…then she was with me. She took one bite and asked if she could have it in her lunch the next day. SUCCESS!
I have been trying to cook more with quinoa (pronounced keen-wa) because it has higher protein (8 grams per 1 cup serving) than regular rice (4 grams per 1 cup) or brown rice (5 grams per 1 cup), plus, I just like doing things a little different!
I loved this salad for lunch with chicken on top or it would be delish on a taco as well! So many options here! 🙂 This recipe also uses bone broth instead of water or canned chicken broth, all though both of those ingredients could be used, it packs more nutrients into this quick salad. I try to always have a jar of bone broth in my freezer, ready to thaw and use in situations like this!
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Serves: 12
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- 1 Cup Quinoa
- 2 Cups Bone Broth *see Bone Broth Recipe or water
- 1 Can Rotel (whatever spice level you prefer), drained
- 1 Can diced green chilis,drained
- 1 can corn, drained
- 1 Can Black Beans (optional)
- 3 TBSP Lime Juice
- ½ Cup Feta Cheese
- Salt & Pepper to Taste
- Cook quinoa with Bone Broth in Rice Cooker.
- Let cool or refrigerate and add to large mixing bowl. Add all additional ingredients. Refrigerate. Flavors are even better the 2nd Day.
What are your recipes that you use quinoa in? I would love to hear about them!