Looking for a healthy, easy, and flavor-packed meal? This Simple Mexican Quinoa is a one-pot wonder that’s bursting with vibrant colors, bold spices, and plant-based protein. It’s the perfect recipe for meal prep, lunch bowls, or a light dinner.

Simple Mexican Quinoa :

Say goodbye to boring grains and hello to this Simple Mexican Quinoa! With just a handful of ingredients and classic Mexican flavors, this dish is gluten-free, vegan-friendly, and ready in under 30 minutes—great for busy weeknights or clean eating.

History of the Recipe :

Quinoa, native to South America, has been a staple for thousands of years in Incan culture. As quinoa gained popularity globally, cooks began fusing it with other cuisines—like Mexican food—because of its neutral flavor and health benefits. This fusion dish blends quinoa with classic Mexican ingredients like black beans, corn, tomatoes, lime, and cilantro, making it a modern healthy twist on traditional Mexican rice.

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Simple Mexican Quinoa

Lakshman Rao Sarnala

A healthy, one-pot Mexican quinoa dish packed with veggies, beans, and bold spices—perfect for a quick meal or meal prep.

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

5 minutes mins

Total Time 35 minutes mins

Course lunch, Main Course

Cuisine healthy quinoa recipe, mexico

Servings 3

Ingredients

  

• 1 cups quinoa, rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen or canned corn
• 1 can (14.5 oz) diced tomatoes with juice
• 1½ cups vegetable broth or water
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: avocado, shredded cheese, sour cream, hot sauce

Instructions

 

• Sauté aromatics:Heat olive oil in a large skillet or saucepan over medium heat. Add onion and garlic and sauté for 2–3 minutes until softened.
• Add spices and quinoa:Stir in cumin and chili powder, then add quinoa. Toast quinoa for 1–2 minutes, stirring frequently.
• Add remaining ingredients:Pour in black beans, corn, diced tomatoes (with juice), and broth. Stir to combine.
• Cook covered:Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes or until quinoa is fully cooked and liquid is absorbed.
• Fluff and finish:Remove from heat. Fluff quinoa with a fork, stir in lime juice, and season with salt and pepper.
• Garnish and serve:Top with chopped cilantro and optional toppings of your choice. Serve warm.

Notes

• Rinse quinoa well to remove its natural bitterness.
• Use fire-roasted tomatoes for extra flavor.
• Add cooked chicken or shrimp if not vegetarian.

Keyword Mexican quinoa, south america

Tips for Simple Mexican Quinoa :

• Great for meal prep: store in the fridge for up to 4 days.

• Use it as a filling for burritos, tacos, or stuffed bell peppers.

• Add jalapeños or hot sauce for a spicy kick.

FAQs for Simple Mexican Quinoa :

Q: Can I make this in an Instant Pot?
A: Yes! Just sauté onions and garlic, then cook on high pressure for 1 minute and let natural release for 10 minutes.

Q: Is quinoa better than rice nutritionally?
A: Quinoa is higher in protein and contains all nine essential amino acids, making it a complete protein and a great rice substitute.

Q: Can I freeze this dish?
A: Absolutely. Freeze in an airtight container for up to 3 months.

Q: Can I add veggies?
A: Yes! Bell peppers, zucchini, or spinach work great in this dish.

Conclusion :

Simple Mexican Quinoa is your answer to quick, healthy, and flavorful meals that don’t skimp on taste. Whether you’re vegan, gluten-free, or just looking for something wholesome, this one-pot wonder delivers every time. It’s easy to make, customizable, and perfect for leftovers—what more could you ask for?