Mexican Quinoa

By: Katrina Butterworth
Mexican Quinoa


  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno. Cook, stirring frequently, until fragrant for about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper. Bring to a boil then cover, reduce heat and simmer until quinoa is cooked through (about 20 minutes). Stir in avocado, lime juice and cilantro.
  3. Serve immediately with salad, corn chips, glute- free/rye/corn tortillas.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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