Mexican Quinoa
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Unrated
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Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
454 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican
Mexican Quinoa
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This healthy Mexican Quinoa cooks in one skillet! With colorful veggies, black beans, and zesty spices, it's a flavorful, filling vegetarian dinner or side.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, small
- 1 bell pepper red or green, cored and diced
- 2 cloves garlic chopped (about 1 teaspoon)
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- ½ teaspoon kosher salt
- 1 cup quinoa
- 1 black beans rinsed and drained, 15 ounce can
- 1 diced tomatoes 14.5 ounce can; fire-roasted; in their juices
- 1 diced tomatoes with green chiles 10-ounce can; in their juices
- 1 fiesta corn drained (or 1 ½ cups fresh, frozen, or canned corn kernels, 11-ounce can
- ½ cup water plus additional as needed
- 3 tablespoons cilantro chopped, fresh
- 1 lime zest and juice, medium
- cheese sliced avocado, plain Greek yogurt, shredded; for serving
Instructions
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
- Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
- Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
- Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.
Notes
- TO STORE: Place leftover quinoa in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.
- TO FREEZE: Store quinoa in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
454kcal
(23%)
Carbohydrates
75g
(25%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Potassium
1001mg
(21%)
Fiber
15g
(60%)
Sugar
10g
(20%)
Vitamin A
1947IU
(39%)
Vitamin C
56mg
(62%)
Calcium
135mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 454kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Potassium | 1001mg | 21% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 1947IU | 39% |
| Vitamin C | 56mg | 62% |
| Calcium | 135mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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