Mexican Quinoa with Pepita Cilantro Sauce
Elevate your weeknight dinner with this vibrant and nutritious Mexican Quinoa with Pepita Cilantro Sauce! Packed with protein-rich quinoa, black beans, and sweet corn, this one-pan wonder is bursting with bold flavors, thanks to a savory spice blend of cumin and chili powder. The star of the dish is the creamy, zesty Pepita Cilantro Sauce, made with fresh cilantro, nutty pepitas, lime, and a hint of jalapeño for optional heat. Topped with buttery avocado slices and served with lime wedges for a tangy finish, this recipe is perfect for a hearty vegetarian meal that’s gluten-free, dairy-free, and irresistibly delicious. Quick to make and beautifully versatile, it’s ideal for meal prep or impressing guests with a wholesome, flavorful dish!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 whole lime, juiced
- 1 cup fresh cilantro, chopped
- 1 cup raw pepitas (pumpkin seeds)
- 1 cup unsweetened almond milk
- 1 whole jalapeño, seeded and chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole avocado, sliced (for garnish)
- 4 pieces lime wedges (for garnish)
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve.
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic, ground cumin, and chili powder to the skillet. Cook for an additional 1 minute to toast the spices.
Stir in the black beans, corn, and diced tomatoes with green chilies. Cook for 5-7 minutes, allowing the flavors to meld. Remove from the heat and set aside.
To prepare the pepita cilantro sauce, combine the fresh cilantro, raw pepitas, almond milk, lime juice, jalapeño (if using), salt, and black pepper in a blender or food processor. Blend until smooth and creamy.
To serve, divide the cooked quinoa among four bowls. Top with the black bean and vegetable mixture. Drizzle the pepita cilantro sauce generously over the top.
Garnish with sliced avocado and lime wedges. Serve immediately and enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 8.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 220 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1112 mg | 24% | |
*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.
