Mexican Quinoa
Mexican quinoa is made in one pan and is cooked and ready to eat in just 30 minutes! This delicious quinoa recipe is loaded with black beans, fire roasted tomatoes, jalapenos, corn, cheese, and cilantro.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon garlic - minced, about 2-3 cloves
- 1 jalapeno - minced (can remove seeds if you want NO spice at all)
- 1 cup quinoa
- 1 cup water
- 15 oz can black beans - drained and rinsed
- 14.5 oz can fire roasted diced tomatoes
- 1 cup corn kernels - frozen
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons lime juice
- 1 cup cheddar cheese - shredded
- 2 tablespoons cilantro - chopped
- 1 avocado - diced, for serving
- sour cream - for serving
Instructions
- In a large skillet set over medium heat add the olive oil, garlic, and jalapeno. Cook until fragrant, about 1 minute.
- Stir in the quinoa, vegetable broth, black beans, full can of tomatoes, corn, chili powder, cumin, salt, and pepper. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes or until the quinoa is fully cooked. When quinoa is cooked, the grain will look like it has been opened, exposing a soft inside.
- Uncover and stir in the lime juice. Top with shredded cheese, cover again for 2-3 minutes or until cheese has melted. Top with cilantro and serve with the diced avocado and sour cream for topping.
Notes
Can also serve with shredded lettuce and tortilla chips.
Variations: Make this into a Mexican quinoa salad by washing and cutting lettuce, then add some of the quinoa mixture and the garnishes on top.
Turn it into a Mexican quinoa burrito or quesadilla by adding the filling and cheese in a tortilla. For the quesadilla, flatten the tortilla and cook for a few minutes in a clean skillet on either side to make it crispy. Add the garnishes on top. For the burrito, fill the tortilla with the filling + all the toppings, roll and enjoy!
Swap out the black beans for your favorite type of bean: Pinto, lentils, kidney, etc.
If you don’t have limes on hand, lemons work well, too.
Swap out the cheddar cheese for monterey jack or a Mexican blend cheese.
Storing: Store the quinoa in an airtight container in the fridge for up to 5 days. Warm the dish with a bit of water in a microwave safe bowl or on medium low heat in a skillet.
Store the garnishes in separate containers in the fridge.
Freezing: You can freeze this dish! Freeze the Mexican quinoa without the garnishes (cheese, sour cream avocado and cilantro). Store in a ziplock bag in the freezer for 2-3 months. Let the dish thaw at room temperature and then warm prior to serving. Warm the dish with a bit of water in a skillet over medium low heat or in a microwave safe bowl (again, with a bit of water). The water makes it so it doesn’t dry out.