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