Mexican Quinoa Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
354 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican
Mexican Quinoa Recipe
Description
The Mexican Quinoa Recipe uses cooked and fluffed quinoa as the base, mixed with sautéed vegetables such as celery, onions, and a variety of julienned bell peppers to maintain their crunch. Frozen corn and two types of beans—black and red kidney—add substance and protein. The seasoning comes from lemon pepper spice mix combined with taco seasoning or a blend of chili powder, cumin, black pepper, and a bit of sugar for balance.
The cooking method involves quickly stir-frying the vegetables on high heat to retain their texture and brightness. The cooked quinoa and beans are then combined with the spiced vegetable mixture. Lime juice is added last along with chopped cilantro, imparting freshness. The combination yields a dish with diverse textures from the crisp vegetables and tender beans and quinoa.
This Mexican-style quinoa can be served as a standalone vegetarian meal, a side dish to grilled meats, or part of a broader Mexican-inspired spread. Its moderate spice and fresh lime make it versatile for warm-weather dining or packed lunches.
Quinoa varieties vary in color and texture, and this recipe typically uses the white creamy variety for a soft texture that contrasts with the crisp vegetables. Adjust seasoning to personal taste, especially if substituting canned beans. Using fresh lime juice at the end brightens the overall dish.
Ingredients
From Pantry
- 65 g quinoa ⅓ cup dry quinoa, cooked and fluffed
- 60 g black beans ¼ cup dry beans boiled and drained you can use canned also
- 60 g red kidney beans ¼ cup dry beans boiled and drained you can use canned also
- 1 tbs neutral cooking oil generic cooking oil
Produce
- 100 g celery 2 stalks of chopped
- 150 g onion Slices of half of medium sized
- 400 g pepper 2 pepers total julienned - use mulptiple colors if you have them
- 150 g carrot matchsticks style
- 100 g corn Half a cup of frozen
- 1 tablespoon lime juice
- 15 g cilantro Handful of chopped
- 3 g green chilies 3 chillies
Spices
- 1 teaspoon lemon pepper spice mix
- 2 teaspoon taco seasoning if you don't have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, black pepper and ½ a teaspoon of sugar
- ½ teaspoon salt As per taste
Instructions
Stove Top Version
- Heat around 1 tbs of oil in a wok
- Add 2 stalks of chopped celery; sauté it on high for a minute.
- After that add slices of half of medium-sized onion, sauté it. Don't let it cook too much maintain the crunchiness of vegetables.
- Add half of each color julienned peppers( green, red, yellow and orange) you can use whatever color peppers you have in hand. Sauté all of them on high maintaining the crunchiness.
- Add around frozen corns and stir.
- Add boiled and drained black beans ( you can use canned also). Give a good stir.
- Add boiled and drained red kidney beans ( you can use canned also). Give a good stir.
- Add all the spices. I used 1 teaspoon of lemon pepper spice mix and 2 teaspoon of taco seasoning if you don't have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, black pepper and ½ a teaspoon of sugar stir everything.
- Add 1 cup of cooked and fluffed quinoa.
- At the end add lime juice of half lime and handful of chopped cilantro into quinoa and combined everything.
- Your Mexican quinoa is ready to serve with sliced avocado and enjoy.
Instant Pot Version
- Put Instant pot on high heat in saute mode.
- Heat around 1 tbs of oil in the pan.
- Add green chilies and chopped celery; saute it for a minute.
- Then add slices of half of medium-sized diced onion, saute it. Don’t let it cook too much maintain the crunchiness of vegetables.
- Add frozen fire roasted corn and match carrots. Add boiled & drained black beans and kidney beans (you can use canned also).
- Give a good stir.
- Add washed and drained raw quinoa.
- Then add all the spices. I used 1 teaspoon of lemon pepper spice mix, 2 teaspoon of taco seasoning and salt. TIP: If you don’t have theses seasonings you can add salt, red pepper flakes, chilli powder, roasted cumin powder, blackpepper and ½ a teaspoon of sugar stir everything.
- Mix well to combine all ingredients.
- Add water equal to 1.25 times of quinoa volume.
- Close the Instant pot lid. Cancel the saute mode and set on pressure cook for one minute. Let the pressure release naturally.
- Open the lid, once the pressure is completely released.
- Then fluff the quinoa and incorporate the peppers at the same time.
- Close the lid again and let it sit for another 10 minutes. Peppers will be cooked using the existing heat and steam in the quinoa.
- Before serving add lime juice of half lime and handful of chopped cilantro into quinoa and combined everything.
- Stir everything together and you Mexican Quinoa is ready to serve or pack.
Notes
- Use white quinoa for a softer texture that complements crisp vegetables.
- Canned beans can be used instead of dried boiled beans for convenience; drain well.
- Include a variety of colored peppers for visual appeal and flavor diversity.
- Adjust spice levels by modifying or substituting the taco seasoning blend as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Sodium | 70mg | 3% |
| Potassium | 1268mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
| Vitamin A | 5015IU | 100% |
| Vitamin C | 191.2mg | 212% |
| Calcium | 113mg | 11% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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