Description
This Mexican Quinoa recipe is a hearty, one-pot dish blending fluffy quinoa with bold southwestern flavors like cumin, cayenne, and fresh cilantro, complemented by sweet corn, black beans, and tomatoes. It’s a nutritious, vegetarian-friendly meal perfect as a side or a light main course, packed with protein, fiber, and vibrant texture.
Ingredients
Scale
Produce
- 1 whole onion (chopped)
- 3 cloves garlic (chopped)
- 1 medium tomato (chopped)
- ½ cup fresh cilantro (chopped)
- Lime wedges (for sprinkling)
Pantry
- 1 teaspoon olive oil
- ¾ cup dry quinoa (rinsed and drained very well)
- 1 ½ cups chicken broth (or vegetable broth)
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- ½ teaspoon table salt
- ½ teaspoon freshly ground black pepper
- 1 cup sweet corn kernels
- 15 oz black beans (from can, rinsed and drained well)
Instructions
- Prepare Quinoa: Rinse the uncooked quinoa thoroughly using a fine mesh sieve and drain well to remove excess moisture before cooking to ensure fluffy texture.
- Sauté Aromatics: In a large saucepan over medium heat, heat the olive oil and cook the chopped onion and garlic just until tender and fragrant, about 3-4 minutes.
- Add Quinoa and Broth: Stir in the rinsed quinoa, then pour in just under 1 ½ cups of chicken or vegetable broth (between 1 ⅓ and 1 ½ cups) to cover the quinoa.
- Season and Simmer: Stir in ground cumin, cayenne, salt, and freshly ground black pepper. Bring the mixture to a boil, then cover the pan and reduce the heat to a simmer. Cook without lifting the lid for 22 minutes, until all the broth is absorbed by the quinoa.
- Add Corn and Beans: Stir in the sweet corn kernels and rinsed black beans. Cover the pan again and continue simmering for 5 more minutes until heated through.
- Finish and Serve: Remove from heat, then gently fold in the chopped fresh cilantro and tomatoes. Sprinkle freshly squeezed lime juice on top to taste. Serve warm as a side dish or light main course.
Notes
- Rinsing quinoa properly is crucial to remove its natural bitterness and ensure a fluffy texture.
- Use vegetable broth instead of chicken broth for a fully vegetarian version.
- Adjust cayenne pepper for desired heat level or omit for less spice.
- This dish can be served hot or at room temperature, making it great for potlucks or meal prep.
- For added protein, consider topping with avocado slices or a dollop of sour cream.
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
