Mexican Quinoa Recipe
User Reviews
4.9
Mexican Quinoa Recipe
Description
The Mexican Quinoa Recipe starts by sautéing onion and peppers with oil and warming ground cumin and coriander to release their flavor in fat. Garlic is added briefly before combining rinsed quinoa with black beans, corn, diced tomatoes, and spices. Cooking the mixture covered in liquid allows the quinoa to absorb the tomato juices and broth, resulting in tender yet slightly firm grains intermixed with beans and vegetables. Adding fresh cilantro at the end gives a bright herbal note.
This dish offers a mildly spiced, slightly smoky flavor from cumin and coriander with contrasting textures: tender quinoa, creamy black beans, and crunchy corn kernels. The fresh toppings of sliced avocado, scallions, and lime wedges add creaminess, mild sharpness, and acidity to balance the flavors.
Serve this Mexican Quinoa as a filling vegetarian main course or as a flavorful side dish. It pairs well with grilled vegetables, fresh salads, or Mexican-inspired meals. It can be enjoyed warm or at room temperature.
The recipe notes advise carefully sautéing spices in oil at the start for maximum flavor. Cooked quinoa can be used in place of raw quinoa to reduce cooking time by adding it after the vegetables are softened. For creamier or richer flavor, top with sour cream or cotija cheese as alternatives to avocado and cilantro garnishes.
Ingredients
For The Mexican Quinoa:
- 1 tablespoon olive oil
- 1 onion chopped, medium-sized
- 2 bell pepper chopped (or 2 jalapeno peppers, seeded and chopped, small
- 1 teaspoon cumin ground
- ½ teaspoon ground coriander
- 2 cloves garlic peeled and minced
- 1 cup quinoa rinsed and drained
- 1 black beans 15 oz can, 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 cilantro chopped - plus more as garnish, fresh
As Garnish:
- 1 avocado ripe
- 2 scallions chopped, stalks
- 1 lime cut into wedges
- pumpkin seeds optional, handful
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
- Sauté cumin and coriander in oil before adding other ingredients to fully develop their flavor.
- Substitute jalapeños for bell peppers to increase spiciness.
- Use cooked quinoa instead of raw to shorten cooking time; add it after vegetables are cooked.
- For added richness, top with sour cream or cotija cheese instead of or with avocado slices and cilantro.
- This recipe can be adapted for pressure cooker or Instant Pot methods to reduce cooking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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