Latin Quinoa
Elevate your meal prep game with this vibrant and nutrient-packed recipe for Latin Quinoa—a wholesome, flavor-forward dish brimming with bold Latin-inspired ingredients. Fluffy quinoa serves as the perfect base, absorbing the zesty lime dressing spiced with cumin and chili powder. A colorful medley of sautéed red bell peppers, crisp red onion, sweet corn, juicy cherry tomatoes, and protein-rich black beans brings both texture and nutrition to every bite. Fresh cilantro adds a fragrant, herbaceous finish, while optional creamy avocado takes it to the next level. Perfect for a quick lunch, potluck side, or light dinner, this gluten-free and vegan-friendly meal is ready in just 35 minutes and tastes just as great chilled as it does warm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 0.5 red onion, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (cooked or frozen and thawed)
- 1 cup cooked black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado, diced (optional for garnish)
Instructions
Rinse the quinoa under cold water using a fine-mesh strainer to remove its natural bitterness.
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed all the water.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Then, fluff it with a fork and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
Add the diced red bell pepper to the skillet and cook for an additional 3 minutes.
Stir in the corn kernels and cooked black beans. Cook for 2-3 minutes until warmed through, then remove the skillet from heat.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, cherry tomatoes, and chopped cilantro.
In a small bowl, whisk together the lime juice, ground cumin, chili powder, salt, and black pepper. Pour the dressing over the quinoa mixture and toss to coat evenly.
Taste and adjust seasoning if necessary. If desired, top with diced avocado for garnish before serving.
Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 22.8 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2323 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
