Description
Mexican Quinoa: Spicy, hearty, plant-based comfort food packed with black beans, corn, and avocado – a crowd-pleasing meal ready in under 30 minutes.
Ingredients
Scale
- 1 cup (185g) uncooked quinoa, thoroughly rinsed
- 1 tablespoon (15ml) olive oil
- 1 medium onion (about 1 cup/150g), finely diced
- 2 cloves garlic (about 2 teaspoons/6g), minced
- 1 red bell pepper (about 1 cup/150g), diced
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 can (14.5oz/411g) diced tomatoes with juice
- 1 cup (175g) frozen corn kernels
- 1 cup (240ml) vegetable broth
- 1 tablespoon (9g) chili powder
- 2 teaspoons (4g) ground cumin
- 1 teaspoon (5g) salt
- ¼ teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime (about 2 tablespoons/30ml)
Instructions
- Step 1: Prepare the Base Begin by heating the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic, diced bell pepper, chili powder, and cumin, cooking for another minute until the spices become fragrant. This creates the aromatic foundation for your Mexican Quinoa and ensures the spices release their full flavor potential.
- Step 2: Add Quinoa and Liquids Add the rinsed quinoa to the skillet, stirring to coat the grains with the spiced oil mixture. Pour in the diced tomatoes with their juice and the vegetable broth, then add salt and cayenne pepper if using. Stir everything together, making sure to scrape any browned bits from the bottom of the pan – these contain concentrated flavor that will enrich your Mexican Quinoa.
- Step 3: Simmer to Perfection Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the quinoa has absorbed most of the liquid and is tender. Resist the urge to lift the lid frequently, as this releases the steam needed for proper cooking. You’ll know your Mexican Quinoa is nearly done when tiny spiral-like germs begin separating from the seeds.
- Step 4: Add Remaining Ingredients Once the quinoa is tender, stir in the black beans, corn, and lime juice. Cover again and cook for an additional 5 minutes until the beans and corn are heated through. This final cooking period allows these ingredients to warm without losing their texture while the Mexican Quinoa absorbs the last of the flavorful liquid.
- Step 5: Final Touches Remove your Mexican Quinoa from heat and let it rest, covered, for 5 minutes. This resting period allows the flavors to meld and the texture to reach perfection. Fluff with a fork before serving and consider topping with fresh cilantro, diced avocado, or a dollop of sour cream for an extra dimension of flavor and texture contrast.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 375
- Sugar: 6g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg