Mexican Quinoa

Mexican Quinoa

  • Servings: Eight
  • Difficulty: easy
  • Print
mem day3

  • 1 tablespoon olive oil
  • 1 cup quinoa, rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • (optional)
  • 1 (10 ounce) can diced tomatoes with green
  • chile peppers (such as RO*TEL)
  • 2 T 21 Day Fix Southwest Seasoning
  • 2 cups low-sodium chicken broth
  • 1 (15 oz) can black beans, optional
  • 1/4 cup chopped fresh cilantro


  1. Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes.
  2. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
  3. Mix undrained can of diced tomatoes with green chiles, seasoning mix, and chicken broth into quinoa mixture.
  4. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes.
  5. Stir in cilantro.

Black Bean & Quinoa Burger

Vegan Black Bean & Quinoa Burger

  • Servings: Five
  • Difficulty: easy
  • Print
mem day4

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 cup bread crumbs
  • 1/4 cup minced yellow bell pepper
  • 2 tablespoons minced onion
  • 1 large clove garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 teaspoon hot pepper sauce (such as Frank’s RedHot(R))
  • 1 egg
  • 3 tablespoons olive oil


  1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
  3. Form the black bean mixture into 5 patties.
  4. Heat the olive oil in a large skillet.
    Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

Italian Turkey Meatball Soup with Quinoa

My family loves Italian Wedding Soup with it’s little meatballs and Parmesan cheese! Now that I’m cooking healthier and clean I modified my old recipe with this one!

Here are the main differences in the the soup. I replace breadcrumbs with oatmeal and the pasta with quinoa.

You can bake the meatballs and add them to the soup, but I have also boiled them right in the broth with carrots and celery. 

Lastly, as far as salt goes I have been using pink Himalayan salt in all of my cooking. I use Mineralize from Beachbody as seen below.


Italian Turkey Meatball Soup with Quinoa

  • Servings: 8
  • Difficulty: easy
  • Print

  • 20oz ground turkey
  • 1 teaspoon pink himalayan salt or Mineralize
  • 1/2 teaspoon ground black pepper
  • 1 large egg, lightly beaten
  • 3/4 cup oatmeal
  • 1 Tablespoon onion powder or 1/2 finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 Tablespoon dried basil and/or oregano
  • 2 tablespoons all-natural tomato sauce
  • 32oz chicken broth
  • 32 oz water
  • 2 cups chopped spinach or kale
  • 1-2 carrots, diced, optional
  • 1 celery stalk, diced, optional
  • 1 lemon, zested
  • 1/2 cup quinoa, uncooked
  • grated Parmesan cheese for topping

Pour broth into a soup pot over high heat. Gently combine turkey, salt, pepper, onion, garlic, oatmeal, tomato sauce, and basil in bowl. When broth is boiling, drop in meatballs. Stir in optional carrots and celery, lemon zest and quinoa. Return to a boil; reduce heat to medium. Cook at a slow boil for 20 – 30 minutes or until quinoa and veggies are tender, stirring frequently. Serve sprinkled with cheese, optional but tasty!


Thanksgiving Cleaned Up – Quinoa Stuffing

This simple stuffing is loaded with sweet apples and cranberries and topped with pine nuts. It tastes great warm or cold.
Author: Beachbody Blog

Total Time: 42 min.
Prep Time: 10 min.
Cooking Time: 27 min.
Yield: 16 servings, ⅔ cup each

2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
½ tsp. ground black pepper
½ cup dried cranberries
½ cup chopped fresh cilantro
½ cup pine nuts

1.Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
5. Add cranberries. Cover and let stand for 5 minutes.
6. Add cilantro and pine nuts; fluff with fork and serve.