Description
Mexican Quinoa is a vibrant and nutritious dish packed with flavor and healthy ingredients, perfect for any meal or occasion.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, no-salt-added
- 1 bell pepper (red, yellow, or orange), diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa with 2 cups of water and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
- In a skillet over medium heat, add olive oil and sauté red onion and bell pepper for about 5 minutes until soft.
- Stir in black beans, corn, diced tomatoes, chili powder, and cumin; cook for an additional 5 minutes.
- Fold in cooked quinoa with lime juice and cilantro. Mix well.
- Taste and adjust seasoning if needed before serving warm or as a salad.
Notes
- For added flavor, consider cooking quinoa in vegetable broth instead of water.
- Customize by adding diced avocado or swapping black beans for kidney beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 3g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg