Mexican Style Quinoa
Bursting with vibrant flavors and wholesome ingredients, this Mexican Style Quinoa is a quick and easy one-pan recipe perfect for weeknight dinners or meal prep. Fluffy quinoa is simmered in savory vegetable broth and tossed with hearty black beans, sweet corn, juicy tomatoes, and a kick of jalapeño heat. Seasoned with cumin, chili powder, and paprika, this protein-packed dish offers a zesty taste of Mexico in every bite. Finished with a squeeze of fresh lime juice and fragrant cilantro, it’s a versatile recipe that can shine as a main course or a delicious side dish. Naturally gluten-free and packed with plant-based protein, this dish is as nutritious as it is flavorful!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 small, finely chopped jalapeño pepper
- 1 cup, drained and rinsed canned black beans
- 1 cup, drained canned corn
- 2 medium, diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 juice of lime
- 2 tablespoons, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Rinse the quinoa under cool running water using a fine mesh strainer to remove its natural bitterness, then drain well.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let sit covered for 5 additional minutes.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion, minced garlic, and chopped jalapeño to the skillet. Sauté for 5 minutes, stirring occasionally, until the onion is translucent and softened.
Stir in the black beans, corn, and diced tomatoes. Cook for another 3-5 minutes to warm through.
Add the cooked quinoa to the skillet with the vegetable mixture. Stir in the cumin, chili powder, paprika, salt, and pepper until evenly combined.
Reduce heat to low and cook for 2-3 additional minutes to let the flavors meld together.
Remove from heat and stir in the lime juice and chopped fresh cilantro.
Serve warm as a side dish or as a main dish. Optionally, garnish with additional cilantro or a dollop of sour cream.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4717 mg | 205% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 27.9 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3106 mg | 66% | |
*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.
