Gluten-free | Vegan | Clean Eating
I hope you had a wonderful holiday with your loved ones.
Between traveling, white elephants, eating, sleeping, and working on endless recipes for the blog, I managed to finish my 12 Days of Healthy Habits Challenge!
For those of you who took on the challenge, thank you!
Know that you have given yourself one of the most valuable gift.
And that is the conscious decision to slow down and take care of your body.
To be honest, there was one habit that I was not able to do – meal prepping (or “Cook once, Eat twice”)
So today, I wanted to make it up to myself by making a super simple and healthy dish that can be eaten several times over the week.
And it’s so good.
Sometimes I crave for bold Mexican flavors.
However, if I drive to El Pollo Loco (which is literally 5 minutes down the street from my house!) every time the craving hits, I would be back to my old weight in an instant. I believe that giving in to your cravings the smart way is the key to staying balanced.
And that is to find a healthier alternative that will hit the sweet bliss point, yet won’t pack on the extra pounds or make you feel bloated and sluggish.
So I whipped up this Mexican Quinoa, which can easily be made in less than 30 minutes. Quinoa is perfect for these type of comfort dishes since it takes on the taste of whatever you put into it. I’ve put them in curry, healthier fried rice, butternut soups, and even salads.
For this recipe, you don’t even have to cook the quinoa separately. Just throw it in the skillet along with the ingredients/spices and let it cook together.
Quinoa is also full of protein, so you’ll be full and satisfied without feeling heavy. The addition of chopped vegetables also give you a boost of vitamins and minerals to keep you healthy all winter. The Mexican spices will make you forget about inhaling a bunch of tacos (which I’ve been known to do back then).
Add avocados and cilantro for some cleansing power!
While this is a vegan dish, I also added some ground turkey meat for my husband. I cooked it separately, added some salt and pepper, and voila- a happy husband.
You can easily do the same for other family members who prefer to eat meat.
By the way!!
I am working on my next clean-eating program to help you get rid of the toxin build up from over the holidays.
Brand spanking new clean recipes.
Some extra free goodies.
We’ve all been there…we’ve had some fun. Now it’s time to get serious and get our body to feeling light and amazing.
If this is the year when you finally say “yes” to your health and ditch the yo-yo diets forever, then you’re in for a treat!
Simply opt-in to the email list below and you’ll be the first to know about it!
In the mean time, go make this delicious dish!
Easy Mexican Quinoa (printable)
- 1 teaspoon coconut oil
- 2 cloves garlic, minced
- 1 white onion, diced
- 1.5 cup quinoa, uncooked
- 2 small jalapenos, minced
- 1 1/4 cup vegetable broth
- 1 (15-ounce) can organic black beans, drained and rinsed (Eden’s has BPA-free cans)
- 1 (14.5 oz) can diced tomatoes (juice included)
- 1 cup organic corn
- 1 teaspoon chili powder/cayenne pepper
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Add-ins for more bulk and nutrition:
- 1 stalk celery, diced
- 1 carrot, diced
- Heat oil in a large skillet over medium high heat. Add garlic, onions, jalapeno, and stir frequently for about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
- Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
- Turn off heat and transfer to bowls.
- Add in the chopped avocado, lime juice and cilantro right before serving.