Mexiquinoawesome! (rice substitute) 1 cup quinoa 1/2 vegetable bouillon cube 1/2 onion generous amount of garlic powder 1 yellow or green pepper 1 tomato 1 can black beans 1/2 tsp chilli powder 1/3 tsp cumin 2 leafs chopped Romaine or Kale Serve with Cholula hot sauce Soak quinoa for 5 minutes. Add quinoa and bouillon cube to 1 and 1/2 cup water and bring to boil for 15 minutes in tight lid. Turn heat off and let steam until soft. Add onion, garlic powder, and a splash of olive oil in a large deep frying pan. Once onion clears, add the rest of the ingredients in order except for Kale/Romaine. Serve on a bed of Romaine lettuce or Kale (see article here)

Mexiquinoawesome!
(rice substitute)

  • 1 cup quinoa
  • 1/2 vegetable bouillon cube
  • 1/2 onion
  • generous amount of garlic powder
  • 1 yellow or green pepper
  • 1 tomato
  • 1 can black beans
  • 1/2 tsp chilli powder
  • 1/3 tsp cumin
  • 2 leafs chopped Romaine or Kale
  • Serve with Cholula hot sauce
  1. Soak quinoa for 5 minutes. Add quinoa and bouillon cube to 1 and 1/2 cup water and bring to boil for 15 minutes in tight lid. Turn heat off and let steam until soft.
  2. Add onion, garlic powder, and a splash of olive oil in a large deep frying pan.
  3. Once onion clears, add the rest of the ingredients in order except for Kale/Romaine.
  4. Serve on a bed of Romaine lettuce or Kale (see article here)
Tags: mexican recipes quinoa recipes dinner rice mexican food healthy health vegan vegetarian gluten free delicious mexiquinoawesome kale romaine cholula hot sauce spicy