Eating Savoury Recipes

Mexican Style Quinoa

Did I tell you that I actually like giving parties but the fear of cleaning everything up afterwards has driven me to avoid big festivities in my home? I don’t have a problem at all with my girl posse spending a fun night at my apartment, but for me it’s getting complicated with more than 10 people. Well, it’s going to be 30 for our housewarming party this Friday, and I’ll let you know how it worked!

Let’s get some food on the table today. I currently find myself in a mashup of studying, working and preparing this particular housewarming party and sadly don’t have time to eat properly but rather have to grab something on the go. Wanting to eat healthy at the same time can sometimes be quite difficult, and for some weeks I have been experimenting with some healthier lunch and food choices, that is couscous (find my version here), chia seeds, which were a great failure (do you have any tips for me?) and quinoa this week:

You need (for 2 portions):

  • 100g of quinoa
  • 200ml of vegetable broth
  • 1 chicken breast
  • ½ can of chickpeas
  • ½ can of corn
  • ½ can of kidney beans
  • 1 bell pepper
  • 1 large green onion
  • 1 tomato
  • Olive oil
  • Some lemon juice
  • 1 tsp. of oregano
  • 1 tsp. of paprika
  • ½ tsp. of chili flakes
  • ½ tsp. of dried cilantro
  • 1 pinch of cinnamon
  • Salt, pepper

Start by preparing the quinoa, wash it with hot water to remove the bitter compounds and bring it to boil in the vegetable broth, then let it simmer on low temperature for 15-20 minutes while stirring from time to time. Loosen the quinoa when done and let it cool.

In the meantime wash and dice the bell pepper, the green onion (better halve it before you dice it), the tomato and the chicken breast. I bought a pre-roasted chicken breast this time because I didn’t have that much time, but of course you can buy a fresh one and brown it beforehand.

Mix oregano, paprika, chili, cilantro and cinnamon to create your ‘Mexican’ spice blend. I couldn’t get my hands on curcuma, but add some as well if you have it!

Mix the chickpeas, the corn and the kidney beans in a sieve and clean them with water. In a pan, gently brown the diced bell pepper and the green onion in some olive oil, then add the chicken breast, chickpeas, corn and kidney beans to soften them a little bit. Add your spice blend and stir, taste with salt and pepper.

Time to put everything together: In a large bowl, mix the prepared quinoa with your pan mixture and the tomato, stir everything thoroughly. Add olive oil until you like the texture and lemon juice for some sourness. Add any of the spices to your liking!

I totally loved this, it was a perfect lunch on the go this week and even my boyfriend (who I normally cannot impress with healthy choices like quinoa) said he loved it. The spice blend sounds rather unusual at first with the cinnamon and the oregano (sounds Italian to me), but everything really worked well together. And I don’t even know if chickpeas are an essential part of Mexican cuisine, but they fit in just fine! Hope you are inspired!


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  • Avatar
    29th April 2016 at 6:47 pm

    Loved reading this! Please check out my latest casual style lookbook.

    Kisses xo | From Aliona With Love

    Instagram @alionawithlove

    Twitter @alionawithlove

  • Avatar
    1st May 2016 at 1:40 am

    This looks soooooo delicious!!! I think I’m gonna give it a try tomorrow, thank you so much for sharing!

    xo, Esther

    • Michelle
      1st May 2016 at 1:40 pm

      I’m glad you like it! Tell me how you liked it! 🙂

  • Avatar
    Rochelle Fox
    2nd May 2016 at 7:53 am

    Yummy Yummy! Thanks for sharing!
    Good vibes, FOX
    check out my latest VLOG and my blog

    • Michelle
      2nd May 2016 at 4:45 pm

      Thank you, I’m glad you like it!

  • Avatar
    Trang Do
    2nd May 2016 at 9:05 am

    Looks so delicious!!
    Love from {a lifestyle, fashion, beauty, and food blog}

    • Michelle
      2nd May 2016 at 4:45 pm

      Thank you!

  • Avatar
    3rd May 2016 at 9:28 am

    nice post!

    • Michelle
      3rd May 2016 at 12:04 pm


  • Reply
    Healthy Office Lunch Ideas | Make&Mess
    21st June 2016 at 4:48 pm

    […] get seriously creative here. There are a few things I tried, like my Springlike Couscous Salad, my Mexican Style Quinoa or the Coconut-y Banana Bread. Seems like I need even more input here. These recipes are perfect […]

  • Reply
    Spice Blends | Make&Mess
    26th July 2016 at 4:55 pm

    […] for anything but bruschetta) I became even more interested in mixing different spices. Remember the Mexican Quinoa Salad? It was so intriguing to taste which impact a bit of cinnamon can have on a whole […]

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