Description
Tex Mex Quinoa with spicy black beans, corn, and avocado salsa – Quick, flavorful, and satisfying one-pot meal perfect for busy weeknights!
Ingredients
Scale
- 1 cup (185g) quinoa, rinsed thoroughly
- 2 cups (470ml) vegetable broth
- 1 tablespoon (15ml) olive oil
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 cup (175g) corn kernels, fresh or frozen
- 1 can (14.5oz/411g) diced tomatoes with green chilies
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ cup (15g) fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Instructions
- Step 1: Prepare the Quinoa Base Begin by thoroughly rinsing 1 cup of quinoa in a fine-mesh sieve under cold water until the water runs clear. This removes the natural bitter coating. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed quinoa and toast it for about 2 minutes, stirring frequently until it smells nutty and fragrant. This toasting step enhances the quinoa’s natural flavors and adds dimension to your Tex Mex Quinoa.
- Step 2: Cook the Aromatics Add the diced onion and bell pepper to the toasted quinoa. Sauté for 3-4 minutes until the onion becomes translucent and slightly soft. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Your kitchen should start filling with the mouthwatering aroma that signals the beginning of an exceptional Tex Mex Quinoa dish.
- Step 3: Add Spices and Liquid Stir in the cumin, chili powder, and smoked paprika, coating the quinoa and vegetable mixture evenly. Allow the spices to toast for about 30 seconds to release their oils and intensify their flavors. Pour in the vegetable broth and diced tomatoes with green chilies, then give everything a good stir, scraping any flavorful bits from the bottom of the pan.
- Step 4: Simmer to Perfection Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed most of the liquid and is nearly tender. Avoid the temptation to peek or stir during this cooking time – the steam trapped under the lid is crucial for properly cooking the quinoa.
- Step 5: Add Beans and Corn When the quinoa is nearly done, stir in the black beans and corn. Cover and continue cooking for another 5 minutes until the quinoa is completely tender and displays tiny spirals (the germ) that separate from the seeds. This visual cue tells you your Tex Mex Quinoa is perfectly cooked.
- Step 6: Finish and Garnish Remove the pan from heat and let it stand, covered, for 5 minutes. This rest period allows the quinoa to finish absorbing any remaining liquid and helps it achieve that perfect fluffy texture. Fluff the Tex Mex Quinoa with a fork, then stir in most of the chopped cilantro, reserving some for garnish. Taste and adjust seasoning if necessary. Serve hot with lime wedges and the remaining cilantro sprinkled on top.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal per serving
- Sugar: 8g
- Sodium: 790mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg