Mexican Quinoa
A flavorful and nourishing bowl of Mexican Quinoa, perfect for chilly evenings and packed with protein and vibrant colors.
Ingredients
Grains and Broth
- 1 cup quinoa Rinsed before cooking
- 2 cups vegetable broth Can be substituted with chicken broth
Beans and Vegetables
- 1 can black beans Drained and rinsed
- 1 cup corn kernels Fresh or frozen
- 1 piece bell pepper Diced
- 1 small red onion Diced
- 2 cloves garlic Minced
Spices and Seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Garnish and Serving
- Fresh cilantro For garnish
- Lime wedges For serving
Instructions
Preparation
- Rinse the quinoa under cold water in a fine mesh strainer to remove the natural saponins.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium heat, cover and reduce to a simmer. Cook for about 15 minutes or until the quinoa has absorbed the broth and is fluffy.
Cooking the Dish
- While the quinoa is cooking, heat a tablespoon of olive oil in a large skillet and sauté the diced onion and bell pepper until softened, about 5 minutes.
- Add minced garlic, cumin, and chili powder, cooking for an additional minute until fragrant.
- Once the quinoa is cooked, add it to the skillet along with the black beans and corn. Stir everything together and cook for a few more minutes until heated through. Season with salt and pepper to taste.
Serving
- Remove from heat and serve warm, garnished with fresh cilantro and lime wedges.
Notes
This Mexican Quinoa is perfect for meal prep, storing in an airtight container in the refrigerator for up to five days. Reheat in a microwave or on the stovetop with a splash of water to prevent dryness.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 55gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 10gSugar: 3g
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