Mexican Quinoa (One Pot)
User Reviews
5
Mexican Quinoa (One Pot)
Description
This recipe starts by rinsing quinoa thoroughly to remove its natural coating, which can be bitter. Onion and garlic are sautéed in olive oil until tender before quinoa and spices like cumin, cayenne pepper, salt, and black pepper are added. Cooking in nearly 1 1/2 cups of chicken broth until fully absorbed yields a fluffy texture. Corn and black beans are stirred in toward the end with chopped fresh tomatoes and cilantro for freshness and color.
The quinoa is simmered covered to trap steam, ensuring even cooking without lifting the lid prematurely. A final sprinkle of lime juice balances the earthy and spicy notes with a citrus brightness. This dish pairs well with salsa or pico de gallo and can be served warm or at room temperature.
It stores well in the fridge and tastes good reheated, making it suitable for meal prep. Proper rinsing and draining of quinoa prevent it from becoming mushy. Adjusting liquids slightly helps achieve ideal consistency.
Ingredients
- 1 tsp olive oil
- 1 whole onion chopped
- 3 cloves garlic chopped
- ¾ cup quinoa rinsed and drained very well to remove as much liquid as possible, dry
- 1 ½ cups chicken broth just under
- 1 tsp cumin ground
- ¼ tsp cayenne pepper
- ½ tsp table salt
- ½ tsp black pepper freshly ground
- 1 cup sweet corn kernels
- 15 oz black beans from can, rinsed and drained well
- 1 tomato chopped, medium
- ½c cup cilantro chopped, fresh
- lime for sprinkling, wedges
Instructions
- Be sure uncooked quinoa is rinsed thoroughly and drained well to remove all excess water. A fine wire mesh works best.
- In a large saucepan over medium heat, add oil. Cook onion and garlic just until tender. Add quinoa to the pan. Add just under 1 1/2 cups chicken broth (between 1 1/3 and 1 1/2 cups).
- Stir in cumin, cayenne, salt, and pepper. Bring to a boil, cover, and reduce to simmer. Simmer until broth is fully absorbed, 22 minutes. Do not lift cover during cooking.
- Stir in corn kernels and black beans, cover, and continue to simmer 5 more minutes. Stir in chopped cilantro and tomatoes.
- Sprinkle with freshly squeezed lime juice to taste, and serve.
Notes
- Rinse quinoa thoroughly with a fine mesh to remove bitterness and drain well to avoid sogginess.
- Use just under 1 1/2 cups chicken broth to cook quinoa for proper texture.
- Keep the saucepan covered during simmering and avoid lifting the lid to ensure even cooking.
- This quinoa tastes better the next day; store in the refrigerator and reheat before serving.
- Serving with fresh salsa or pico de gallo adds extra brightness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 744mg | 31% |
| Potassium | 456mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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