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Mexican Quinoa
This healthy Mexican Quinoa cooks in one skillet! With colorful veggies, black beans, and zesty spices, it's a flavorful, filling vegetarian dinner or side.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 454 kcal
Course:
Side Dish , Main Course
Cuisine:
Mexican
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion diced
- 1 bell pepper red or green, cored and diced
- 2 cloves garlic chopped (about 1 teaspoon)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 1 cup quinoa
- 1 15 ounce can black beans rinsed and drained
- 1 14.5 ounce can fire-roasted diced tomatoes in their juices
- 1 10-ounce can diced tomatoes in green chiles in their juices
- 1 11-ounce can fiesta corn drained (or 1 ½ cups fresh, frozen, or canned corn kernels)
- ½ cup water plus additional as needed
- 3 tablespoons chopped fresh cilantro
- 1 medium lime zest and juice
- For serving: shredded cheese sliced avocado, plain Greek yogurt
Instructions
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
- Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
- Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
- Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.
Cup of Yum
Notes
- TO STORE: Place leftover quinoa in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.
- TO FREEZE: Store quinoa in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 4)
Calories
454kcal
(23%)
Carbohydrates
75g
(25%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Potassium
1001mg
(29%)
Fiber
15g
(60%)
Sugar
10g
(20%)
Vitamin A
1947IU
(39%)
Vitamin C
56mg
(62%)
Calcium
135mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 454kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Potassium | 1001mg | 21% |
| Fiber | 15g | 60% |
| Sugar | 10g | 20% |
| Vitamin A | 1947IU | 39% |
| Vitamin C | 56mg | 62% |
| Calcium | 135mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.