Description
Mexican Quinoa is a vibrant, one-pot dish combining fluffy quinoa with southwestern flavors from cumin, cayenne, black beans, corn, and fresh cilantro. It's a nutritious, protein-packed meal perfect as a side or a vegetarian main, accented with a fresh squeeze of lime for brightness.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1 whole onion (chopped)
- 3 cloves garlic (chopped)
- 3/4 cup dry quinoa (rinsed and drained very well)
- 1 1/2 cups chicken broth (or vegetable broth)
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper (freshly ground)
- 1 cup sweet corn kernels
- 15 oz black beans (from can, rinsed and drained well)
- 1 medium tomato (chopped)
- 1/2 cup fresh cilantro (chopped)
- lime wedges (for sprinkling)
Instructions
- Prep Quinoa: Rinse the uncooked quinoa thoroughly using a fine wire mesh to remove all excess water, ensuring it is drained very well.
- Sauté Aromatics: In a large saucepan over medium heat, heat olive oil and cook chopped onion and garlic until tender and fragrant, about 3-5 minutes.
- Add Quinoa and Broth: Add the rinsed quinoa into the pan, then pour in just under 1 1/2 cups of chicken or vegetable broth (between 1 1/3 and 1 1/2 cups). Stir to combine.
- Season and Simmer: Stir in ground cumin, cayenne, salt, and freshly ground black pepper. Bring the mixture to a boil, then cover and reduce heat to a simmer. Let it cook without lifting the lid until the broth is fully absorbed, about 22 minutes.
- Add Corn and Beans: Stir in the sweet corn kernels and rinsed black beans, cover again, and continue simmering for 5 more minutes to heat through.
- Finish and Serve: Remove from heat; fold in chopped cilantro and tomatoes. Serve warm with fresh lime wedges for squeezing over each portion.
Notes
- Rinsing quinoa well is crucial to remove its natural bitterness and avoid a soggy texture.
- Vegetarians and vegans can use vegetable broth instead of chicken broth for a fully plant-based version.
- Add diced avocado or shredded cheese as toppings for extra richness.
- For spicier heat, increase cayenne or add chopped jalapeños with the onions.
- This dish stores well and makes great leftovers for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 179 kcal
- Sugar: 2 g
- Sodium: 744 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 1 mg
