Quinoa with Latin Flavors
Elevate your weeknight dinners with the vibrant, wholesome "Quinoa with Latin Flavors," a one-pan dish bursting with color and bold seasoning. This recipe pairs fluffy quinoa with hearty black beans, sweet corn, and tender red bell peppers, all infused with smoky cumin, paprika, and a hint of red chili for kick. Finished with a zesty lime drizzle, fresh cilantro, and green onions, this meal offers a perfect balance of refreshing brightness and earthy spice. Ideal for busy schedules, it comes together in just 35 minutes and is easily customizable—top it with creamy avocado or hot sauce for an extra layer of flavor. A nutritious, gluten-free delight that’s as satisfying as it is simple. Perfect for meal prep or sharing with family, this Latin-inspired quinoa bowl is guaranteed to become your new favorite.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons red chili flakes
- 1 lime, juiced
- 0.25 cups fresh cilantro, chopped
- 2 green onion, sliced
- 1 avocado, sliced (optional, for serving)
- hot sauce (optional, for serving)
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. This helps remove its natural bitterness.
In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat, keep covered, and let it sit for 5 minutes. Fluff with a fork.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced red bell pepper to the skillet and cook for 3-4 minutes, or until slightly softened.
Stir in the black beans, thawed corn, ground cumin, smoked paprika, and red chili flakes. Cook for 2-3 minutes to heat through and combine the flavors.
Remove the skillet from heat and add the cooked quinoa to the vegetable mixture. Stir to combine.
Drizzle the juice of one lime over the quinoa mixture and stir in the fresh chopped cilantro and sliced green onions.
Taste and adjust seasonings if needed. For extra spice, add a drizzle of your favorite hot sauce.
Serve warm, optionally topped with sliced avocado and an extra spritz of lime.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 21.4 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2654 mg | 56% | |
*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.
