Mexican Quinoa


So it’s the day after Labor Day and its football season.  After all the indulging you and I had yesterday I figured it was time for something somewhat healthy but still satisfying on game day!  It’s light…but heavy…and very satisfying…it’s a Mexican Quinoa Jambalaya recipe! 

It’s a shrimp and chorizo jambalaya layered with Mexican spices and black beans but without the gut busting rice.  Instead I use quinoa to give you the perfect balance between light and savory and you won’t need a nap after you eat it.

So I’m sure by now you’ve realized that this recipe is not for my son.  It’s for you…all the guys and girls who are trying to stay healthy (kind of) during football season while still trying to enjoy the game with great friends, great family, and great food!


1/2 pound chorizo sausage
1/2 pound uncooked shrimp
1 cup quinoa, rinsed
1 15.5 oz. can black beans, rinsed
1/2 medium onion, diced
1 red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon crushed red pepper


Preheat a sauté pan with 1 tablespoon olive oil and cook chorizo until firm, turning frequently to avoid burning.  Set aside to cool and then slice into bite sized pieces.

Meanwhile, in a medium saucepan add 1 cup rinsed quinoa, diced onions, diced peppers and all of the seasonings.  Mix ingredients with 1 1/4 cups of water, cover and bring to a boil.  Once boiling lower heat to simmer quinoa for 15 minutes or until water is absorbed and quinoa is tender.  During the last 3 minutes of cooking add uncooked shrimp and sliced chorizo sausage to saucepan and stir.

Once done let quinoa rest in saucepan, covered, for 5 minutes before serving.


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