0 from 69 votes
Mexican Quinoa (One Pot)
This Mexican Quinoa is a flavorful dish that's chock full of healthy grains, protein, and southwestern flair! Perfect side or salad for all those get-togethers. Vegetarians will adore it. Be sure to rinse and drain well the quinoa before cooking.
Prep Time
8 mins
Cook Time
8 mins
Total Time
30 mins
Servings: 6
Calories: 179 kcal
Course:
Side Dish , Salad
Cuisine:
Tex-Mex
Ingredients
- 1 tsp olive oil
- 1 whole onion chopped
- 3 cloves garlic chopped
- ¾ cup dry quinoa rinsed and drained very well to remove as much liquid as possible
- 1 ½ cups chicken broth just under
- 1 tsp ground cumin
- ¼ tsp cayenne
- 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 medium tomato chopped
- ½c cup fresh cilantro chopped
- Lime wedges for sprinkling
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.
Cup of Yum
Notes
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- Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, which can make it bitter. Draining well is also important to prevent the quinoa from becoming mushy.
- Use just under 1 1/2 cups of chicken broth for the quinoa. This will allow the quinoa to cook and absorb the liquid properly without becoming too soggy.
- Remember to cover the pan while simmering to allow the quinoa to cook in the steam. Do not lift the cover during cooking to maintain the right temperature.
- This Mexican Quinoa tastes even better the next day, so feel free to make it in advance and store it in the fridge. When you’re ready to serve, simply reheat it and it’s good to go.
- Serve it with a side of fresh salsa or pico de gallo to add some extra zesty flavor to your meal
Nutrition Information
Calories
179kcal
(9%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
744mg
(31%)
Potassium
456mg
(13%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
320IU
(6%)
Vitamin C
6mg
(7%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 179
% 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.