Description
Mexican Quinoa is a vibrant, nutritious dish brimming with flavor. This easy recipe combines wholesome ingredients for a satisfying meal that’s perfect any day of the week.
Ingredients
Scale
- 1 cup rinsed organic quinoa
- 2 cups vegetable broth or water
- 1 cup diced bell peppers (red, yellow, or green)
- 1 small diced red onion
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Rinse quinoa under cold water until clear. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- In a large skillet over medium-high heat, add olive oil. Sauté diced red onion for about 3 minutes until translucent.
- Add diced bell peppers and corn to the skillet; sauté for an additional 5 minutes until slightly softened.
- Stir in black beans, cumin, chili powder, and salt; cook for another 5 minutes to blend flavors.
- In a large bowl, combine cooked quinoa with sautéed veggies. Drizzle lime juice and fold in chopped cilantro gently.
Notes
- Customize by adding your favorite vegetables like zucchini or spinach.
- For extra flavor, consider incorporating smoked paprika or jalapeños.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 2g
- Sodium: 245mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg