Mexican Quinoa

Claudia asked me this morning to cook lunch for her today. And todays menu is: Mexican Quinoa.

If you’re in my Facebook you probably know already what happened in our kitchen when I was cooking. But for those who are not in my Facebook, here is my little story.

Lead Star: Joshua, the driver.

Location: Kitchen.

mam: Tawagin mo nga si Joshua magpa picture lang ako.

Enter Joshua.

mam: pichuran mo nga ako habang nagluluto ako. ‘wag mo isama mukha ko ha hindi pa ako nag ayos. Pangit pa ako.
Joshua: opo mam.
Joshua: ready na mam.
mam: ok ready na. pindotin mo na
Joshua: ok ready 1, 2…. smile mam.
mam: leche, wag mo nga isama ang mukha ko! Bakit mo ako pina pa smile!

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Talagang sinama ang mukha ko!

I always enjoy cooking Claudia’s food. Only because I learn a lot. It would have been easier if it was our usual food. But her food is totally different. It is actually easy to make but it’s the type that you have to follow the recipe. So, I learn something new each time.

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Mexican Quinoa

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I used turkey broth cause we ran out of chicken broth. It actually taste good. You have to acquire the taste of the quinoa and it’s yummy!

p.s. let me know if you want the recipe.


  • Hi Sue! Sure!

    Mexican Quinoa

    1 tablespoon olive oil
    2 garlic cloves, minced
    1¼ cups reduced-sodium chicken broth
    1 cup uncooked, pre-rinsed quinoa
    1 14.5-ounce can diced tomatoes with green chilies
    1 15.5-ounce can black beans, drained and rinsed
    1½ cups frozen corn kernels
    ½ teaspoon cumin
    ½ teaspoon salt
    ¼ cup chopped fresh cilantro
    For topping:
    Chopped fresh cilantro
    Reduced-fat shredded cheddar cheese
    Low-fat sour cream

    In large saucepan, heat the olive oil to medium-high heat.
    Add garlic and sauté until fragrant – about 30 seconds.
    Add remaining ingredients (minus the cilantro and the toppings) and bring to a boil.
    Reduce heat to low and simmer for 20 – 25 minutes.
    Stir in cilantro just before serving.
    Serve with toppings.

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