Why I love this Mexican quinoa recipe
Quinoa is something that I’m not too familiar with. I had cooked it a few times before making this quinoa recipe, and I was pretty disappointed in it. I don’t think I even rinsed it properly. Then I found a box of pre-rinsed quinoa at the grocery store, and I was so excited.
I knew it would be a game changer, and it was. It was so simple – as easy to prepare as rice – but much more nutritional. (Of course, you can still make this with quinoa that you rinse yourself.)
Pair that with some Mexican mix-ins and you have a healthy, meatless meal. Or you can serve this as a side dish with your favorite fajitas recipe.
Here’s what you’ll need to make Mexican quinoa
How to make Mexican quinoa
Sauté the garlic. This quinoa recipe is super easy. After sautéing some minced garlic in a tablespoon olive oil, add the remaining ingredients to the pot and bring to a boil.
Simmer. Reduce the heat, cover the pot and let it simmer until the quinoa is cooked. Continue to cook for 20-25 minutes or until the liquids have fully absorbed.
Garnish and serve. When the quinoa is finished cooking, stir in the fresh cilantro – if you want – and you’re ready to serve. Top with guacamole or some homemade garlic aioli – or your favorite dairy free sour cream.
So what makes this Mexican quinoa dairy free?
The original recipe from this post suggested topping your quinoa with sour cream and cheese, which is obviously no good for a dairy free lifestyle, but luckily this was easily remedied. The actual recipe didn’t need any changing, and it is just as good without those milk-based toppings.
Feel free to top it with guacamole, your favorite aioli, or vegan cheese for an extra pop of flavor. I topped mine with a cilantro lime aioli, and it was the most amazing thing I’ve ever tasted. Recipe coming soon, I promise.
Other great Mexican inspired sides you should try
More sides and salads you’ll love
- Roasted acorn squash salad
- Roasted brussels sprouts
- Summer farro salad
- Roasted vegetable pasta salad
- Instant pot baked beans
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1/4 cups reduced-sodium chicken broth*
- 1 cup uncooked, pre-rinsed quinoa
- 1 14.5-ounce can diced tomatoes with green chilies
- 1 15.5-ounce can black or pinto beans, drained and rinsed
- 1 1/2 cups frozen corn kernels
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro, for garnish.
- In large skillet or saucepan, heat the olive oil to medium-high heat.
- Add garlic and sauté until fragrant – about 30 seconds.
- Add remaining ingredients (minus the cilantro) and bring to a boil.
- Reduce heat to low, cover and simmer for 20 – 25 minutes.
- Stir in cilantro just before serving.
*Use vegetable broth for vegan
- Category: Sides
- Method: Stovetop
- Cuisine: Mexican
- Serving Size:
- Calories: 125
- Sugar: 0.7 g
- Sodium: 355.2 mg
- Fat: 3.3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 20.7 g
- Fiber: 2.1 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: quinoa, one pot, Mexican, dairy free, vegan, mexican quinoa, quinoa recipes for vegetarian, mexican quinoa salad, quinoa mexican recipes, quinoa recipes mexican, mexican quinoa recipes, recipe mexican quinoa, quinoa mexican recipe, quinoa recipe mexican
Published: November 9, 2013. Updated: March 14, 2022.
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