Description
Mexican Quinoa is a vibrant one-pot dish combining fluffy quinoa, black beans, sweet corn, and fresh vegetables with southwestern spices. This healthy, protein-packed meal is perfect as a side dish or a light main and is especially popular among vegetarians.
Ingredients
Scale
Base Ingredients
- 1 teaspoon olive oil
- 1 whole onion (chopped)
- 3 cloves garlic (chopped)
- ¾ cup dry quinoa (rinsed and drained very well to remove as much liquid as possible)
- 1 ½ cups chicken broth (or vegetable broth)
Spices and Seasonings
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- ½ teaspoon table salt
- ½ teaspoon black pepper (freshly ground)
Vegetables & Protein
- 1 cup sweet corn kernels
- 15 oz black beans (from can, rinsed and drained well)
- 1 medium tomato (chopped)
- ½ cup fresh cilantro (chopped)
Finishing Touch
- lime wedges (for sprinkling)
Instructions
- Prepare Quinoa: Be sure uncooked quinoa is rinsed thoroughly and drained well to remove all excess water. Using a fine wire mesh works best to eliminate bitterness and excess moisture.
- Sauté Aromatics: In a large saucepan over medium heat, add olive oil. 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 broth (between 1 ⅓ and 1 ½ cups). Mix to combine.
- Season and Simmer: Stir in the ground cumin, cayenne, salt, and freshly ground black pepper. Bring the mixture to a boil, then cover and reduce heat to a low simmer. Let it cook undisturbed for 22 minutes until the broth is fully absorbed.
- Incorporate Vegetables: Stir in the sweet corn kernels and rinsed black beans. Cover again and continue to simmer for 5 more minutes to warm through.
- Add Fresh Ingredients: Remove from heat and stir in the chopped cilantro and tomatoes to add freshness and color.
- Serve: Sprinkle with freshly squeezed lime juice to taste before serving for a bright, tangy finish.
Notes
- Rinsing and draining quinoa well is crucial to remove its natural bitterness and excess starch.
- This dish can be made vegetarian by using vegetable broth instead of chicken broth.
- Adjust cayenne pepper amount for desired spice level—omit or reduce for milder taste.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Add avocado or a dollop of sour cream on top to enhance creaminess and flavor.
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
