Simple Mexican Quinoa is a vibrant and nutritious dish that brings together the wholesome goodness of quinoa with the bold flavors of Mexican cuisine.
This easy-to-make recipe combines quinoa with fresh vegetables, zesty spices, and a touch of lime for a delightful meal that’s perfect as a side or a main course.
With its bright, colorful ingredients and satisfying texture, this dish is ideal for weeknight dinners, meal prep, or as a flavorful addition to any Mexican-inspired feast.
– 1 cup quinoa, rinsed – 2 cups vegetable broth or water – 1 tablespoon olive oil – 1 small onion, finely chopped – 2 cloves garlic, minced – 1 red bell pepper, diced – 1 cup corn kernels (fresh, frozen, or canned)
– 1 cup black beans, drained and rinsed (canned or cooked) – 1 teaspoon ground cumin – 1 teaspoon chili powder – 1/2 teaspoon smoked paprika – Salt and pepper to taste – Juice of 1 lime – 1/4 cup fresh cilantro, chopped – Optional: diced avocado and chopped tomatoes for garnish
Cook the Quinoa: – In a medium saucepan, bring the vegetable broth or water to a boil. – Add the rinsed quinoa, reduce the heat to low, and cover. – Simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. – Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Prepare the Vegetables: – While the quinoa is cooking, heat olive oil in a large skillet over medium heat. – Add the chopped onion and cook until softened, about 3-4 minutes. – Add the minced garlic and cook for an additional 30 seconds until fragrant. – Stir in the diced red bell pepper and cook for another 3-4 minutes until slightly tender.
Combine Ingredients: – Add the corn kernels and black beans to the skillet, stirring to combine. – Season with ground cumin, chili powder, smoked paprika, salt, and pepper. – Cook for 2-3 minutes, until the vegetables are heated through and the flavors are well combined.