mexican quinoa.

After working for 9 hours and hitting two grocery stores, it’s hard sometimes to do everything a recipe requires. Especially when you neglect to read the words “slow cooker” before you buy all of the ingredients. But have no fear, adjustments could be made. I found a great recipe for shredded mexican chicken and corn quinoa bowls I wanted to try. So here’s how to cook it (my way) when you’re still in your stilettos and don’t have everything in the fridge that you thought you did. (Sigh.)

Mexican Quinoa


  • 2 T extra virgin olive oil
  • 2 cloves garlic – I use scoops from the jar.
  • 1 can of corn, drained
  • 1/4 cup of cilantro, finely chopped
  • 3 bacon strips
  • salt and pepper
  • Shredded Mexican cheese
  • 1 cup quinoa
  • 2 boneless, skinless chicken breasts
  • 1/2 jar salsa
  • 1 packet taco seasoning


  1. Boil chicken until cooked. Shred with fork.
  2. In the meantime, cook 1 cup of quinoa. Reduce to a simmer until fluffy.
  3. As quinoa and chicken cook, heat 2 T olive oil in a large pan on medium-high heat. Add in garlic and corn.
  4. After a few minutes add in cilantro and already cooked bacon, folding into the corn. Season with salt and pepper.
  5. When finished, mix together quinoa, corn saute, and chicken. Add packet of taco seasoning and salsa.
  6. Top with some cheese and serve.


I poured my glass of wine while everything was simmering. Dinner turned out delicious and I’m definitely planning to make this again!



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