We have an easy recipe that is quick to whip up and loaded with flavor! The hardest part about staying motivated and committed to making healthy choices all week is the convenience and availability. This Southwestern Quinoa is a great dish to make in bulk and have for the week! Check out the recipe below:


  • 2 cups of uncooked Quinoa
  • 1 can of black beans
  • 1 can of corn
  • 1 can of Diced tomatoes with green chilies
  • 1 handful of cilantro (more if desired) 
  • 1 avocado
  • ΒΌ cup of Salsa
  • 1 TBS of Sriracha (more if desired)
  • Chili powder
  • Cayenne
  • Salt and pepper
  • Cumin
  • Juice from 1 Lime
  • *Optional-red onion


Cook quinoa: Rinse the quinoa well under cold water and drain. Rinse using a fine mesh strainer unless you purchase the pre-rinsed quinoa.

Put the rinsed quinoa into a saucepan and add water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every one cup of quinoa. You can adjust the amount of water based on the texture you want your quinoa. Obviously the less water, the more rice-like, crunchier texture, and the more the water the softer the quinoa.

Cover and bring to a boil. Immediately after it starts to boil, turn the heat down to a simmer. Simmer for 10-15 minutes. You know the quinoa is done cooking when all the water is soaked up. Make sure there is no excess water at the bottom of the pan. Fluff quinoa with fork.

In a rice cooker- Put rinsed quinoa into rice cooker and add necessary amount of water (remember quinoa to water ratio is 1:2). Turn on rice cooker and let cook for about 15 minutes. Very simple! This is definitely our preferred method.

Mix all ingredients with cooked quinoa. Serve immediately or refrigerate. Great as a side dish or even a dip!