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Mexican Quinoa Recipe
4.9 from 94 votes

Mexican Quinoa Recipe

Mexican Quinoa blends quinoa with sautéed onion, bell peppers or jalapeños, black beans, corn, and diced tomatoes seasoned with cumin and coriander. The quinoa simmers with the other ingredients, absorbing their flavors and creating a fluffy, savory grain dish. Fresh cilantro stirred in at the end brightens the dish, while avocado, scallions, and lime wedges garnish and add fresh, creamy, and tangy elements. This recipe combines protein and vegetables into a balanced, textured meal that works well as a main or side.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 346 kcal
Course: Side Dish
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
  4. 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.
  5. Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 346

% 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.