Easy Mexican Quinoa (Print)
Tasty and quick Mexican quinoa made in one pan with black beans and veggies. Done in 30 minutes and fits any dining plan.
# Ingredients:
→ Quinoa Mixture
01 -
1 medium onion, diced
02 -
2 small bell peppers, diced
03 -
1 tablespoon olive oil
04 -
½ teaspoon black pepper
05 -
1 cup quinoa, washed
06 -
1 teaspoon cumin powder
07 -
2 cloves of garlic, finely chopped
08 -
½ teaspoon salt
09 -
1 can (15 oz) diced tomatoes
10 -
1 cup sweet corn
11 -
1 cup water or veggie broth
12 -
1 can (15 oz) black beans, rinsed
13 -
¼ teaspoon ground coriander
14 -
¼ cup chopped fresh cilantro
→ Extras for Serving
15 -
Sliced avocado
16 -
Pumpkin seeds (if you like)
17 -
A lime, cut into sections
18 -
A couple of scallions, thinly chopped
# Steps:
01 -
In a large lidded pan, warm olive oil over medium heat. Toss in diced onion, peppers, cumin, and coriander. Stir occasionally until onions turn soft and translucent, which takes about 7-8 minutes.
02 -
Drop in your garlic and give it a quick stir. Cook for about 30 seconds to release its wonderful scent.
03 -
Pour in the quinoa, beans, corn, tomatoes, salt, and pepper. Stir everything together until it’s nicely mixed.
04 -
Add your liquid, pop the lid on, and bring to a rolling boil. Lower the heat, simmer gently for 20-23 minutes, and wait until the liquid disappears.
05 -
Let it sit for 5 minutes. Fluff the quinoa gently with a fork, fold in the cilantro, and spoon into bowls. Layer with avocado slices, scallions, and lime wedges if you want.
# Notes:
01 -
Works great as either the star of your meal or a sidekick.
02 -
Ideal for leftovers or prepping ahead of time.
03 -
Using precooked quinoa shaves off cooking time.