So, you are ready to ditch the grains and go for a healthier, diet with less gluten.How do you do that?  One way is to replace the grains with quinoa (keen-wa).

We talked in our blog yesterday about the many health advantages these seeds provide.  Today, as promised, here is the recipe for quinoa with a Mexican flavor.


3/4 cup uncooked quinoa

1 1/2 cups vegetable broth (or chicken broth)

1 teaspoon ground cumin

1 tsp. chili powder

1 tsp. onion powder  (You can saute onions and use them if you prefer. I just hate cutting up onions!)

salt and pepper to taste

1 cup frozen corn kernels

2 (15 ounce) cans black beans, rinsed and drained


  • Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, chili powder, onion powder, salt, and pepper.
  • Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  • Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans.

This serves 10, which is great if you are fixing for a large family.  I halved the recipe, but it was so good, I regretted not allowing for more leftovers!

You can easily upgrade this recipe from a side dish to an entree by adding cut up chicken, or even beef.


Eating to live and living for Christ,

Susan Jordan Brown

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