Mexican Quinoa Daniel Fast Recipe
Hello blog readers! I came across another recipe today that will work if you started the new year on a Daniel fast. This isn’t my recipe! (I’d like to claim it) When I got to work today, a guest had made this dish for healthy eaters. But when I saw the ingredients, I noticed it can be eaten on a Daniel fast — and I want to share it with you.
The only thing you might want to do differently is make your own vegetable broth, which is really easy. I’ll post how to do that, because store-bought vegetable broths have sugar and yeast! It’s good to make a pot of broth, and freeze what you don’t use. That way, you’ll have it whenever you come across a Daniel fast recipe.
So, use your own broth, and this Mexican Quinoa recipe will be perfect!
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup homemade vegetable broth (recipe posted below)
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
You can watch videos on how to make the dish by clicking here.
HOMEMADE VEGETABLE BROTH INGREDIENTS:
- 1 tablespoon olive oil
- 1 large onion
- 2 stalks celery, including some leaves
- 2 large carrots
- 1 bunch green onions, chopped
- 8 cloves garlic, minced
- 8 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 2 quarts water
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
***Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato paring
(you can make a broth out of whatever veggies you have)
As you move forward, fasting to God, remember Paul’s words:
Philippians 4:1 Therefore, my brothers and sisters, you whom I love and long for, my joy and crown, stand firm in the Lord in this way, dear friends!
PS – I found a very cool app that reads the bible to you. It’s great to listen to after you read a passage to really meditate on it. I play it in the car too. It’s the Redemption app. There are lots of Redemption Church apps. The one I use is pictured below:
Just click on the Bible tab. It pulls up passages for each day, or you can choose which chapters you want to read or listen to.
I pray for a more intimate relationship with Jesus and His Father for each of us!
Ephesians 3:16-19 I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love, may have power, together with all the Lord’s holy people, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge–that you may be filled to the measure of all the fullness of God.