Mexican Quinoa Recipe
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4.9
141 reviews
Excellent
Mexican Quinoa Recipe
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Whether you serve it as a weeknight dinner or a healthy breakfast with an egg on top, this vegan and gluten free One-Pan Mexican Quinoa Recipe is an easy meal you can make for your family. It is ready in 30 minutes and can alternatively be served as a side dish or just by itself for a protein-packed nutritious meal.
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Ingredients
For The Mexican Quinoa:
- 1 tablespoon olive oil
- 1 medium-sized onion chopped
- 2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cloves garlic peeled and minced
- 1 cup quinoa rinsed and drained
- 1 15 oz. can black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 can diced tomatoes with all their juices (15 oz.)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup water or vegetable broth
- ¼ cup fresh cilantro chopped - plus more as garnish
As Garnish:
- 1 ripe avocado
- 2 stalks of scallions chopped
- 1 lime cut into wedges
- Handful of pumpkin seeds optional
Instructions
- Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
- Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
- Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
- Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.
Notes
- A few notes for the best results:
- Spices: Do not skip on sautéing ground cumin and coriander at the beginning. They are both oil-soluble spices, which means in order for them to release their flavors they need to interact with oil. If you want to make this recipe spicier, you can swap bell peppers with sliced jalapeños.
- Top it off with a dollop of sour cream or Mexican cotija cheese: I wanted to keep this recipe basic and vegan so I just garnished it with avocado slices and some fresh cilantro. However, if you don’t mind it being vegetarian, you can (in true Mexican fashion) top it off with some sour cream or cotija cheese as well.
- Want to make this in a pressure cooker instead? Try my Instant Pot Mexican Quinoa recipe.
- You can follow the recipe as written and cook your quinoa with the vegetables. Doing so takes about 20-25 minutes. However, if you are short on time and have some leftover cooked quinoa, you can add that in after the vegetables are cooked. This way you do not have to wait for the quinoa to cook. Once it is warmed throughly your meal will be ready.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
50g
(17%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
388mg
(16%)
Potassium
845mg
(24%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
778IU
(16%)
Vitamin C
42mg
(47%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 388mg | 16% |
| Potassium | 845mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 778IU | 16% |
| Vitamin C | 42mg | 47% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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