Super easy and tasty recipe! We do not add cilantro, but do enjoy topping with avocado slices. -Britt
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.
This recipe goes great with: easy refried black beans / Mexican street corn & cucumber salad / roasted chili corn salsa / vegan queso
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
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.
More recipes you’ll love: roasted acorn squash salad / summer farro salad / roasted vegetable pasta salad
Mexican Quinoa
Ingredients
- 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.
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks amazing and your blog is gorgeous – I love it!
I just made this! BUT, as I was pouring in the rotel. ..I realized that oops…thats not rotel, I accidentally poured in enchilada sauce!! Hope its good! 😉
Interesting. I would love to know how it turns out. Let me know if you liked it! Maybe it was a good mistake 🙂
It turned out fantastic! I ended adding the Rotel also. I loved it!! Will definitely make again and again! 🙂
Awesome. Maybe I’ll accidentally throw some enchilada sauce in there next time I make it 🙂
This recipe was so good. My husband really loved it too. I will make again for sure. I recommend to give this one a try
Looks yummy… will give it a try asap!
This looks absolutely FABULOUS! I found your recipe over on Foodgawker. Your blog is now on my “must visit regularly” list 🙂
Cheers! Becca from ItsYummi.com
This looks delicious! One helpful hint that I found on pinterest! is to rinse the quinoa 3 times!! I mentioned this to a friend and the last time I saw her, she said she always thinks of me when she makes quinoa because it tasted so much better after rinsing it 3 times;-D Thanks for sharing your recipes!
You can buy frozen quinoa at Trader Joe’s that can just be microwaved 🙂 It’s super yummy. I could never get the rinsing right and my quinoa was always bitter.
That’s a great tip! Thanks 🙂
Hi Melissa! I made this recipe tonight, using ingredients I had at home. I skipped the oil, garlic and cilantro and used a 10oz can of Ro-tel. It was really easy, and delicious even with the changes. We’ll definitely be making it again! 🙂
I’m happy to hear that the recipe is easily adapted to suit different tastes (or what’s in the fridge)! I’m so glad you liked it. 🙂
Just made this and I was surprised how good it came out! I have been looking for a good Quinoa recipe, tried a few that didnt come out very good. Thanks for the recipe!
I’m happy to hear that you liked it. Thanks for taking the time to write such nice words! 🙂
I made this with no changes. It was a very tasty and hearty dish and was even better the next day! Thanks!
Was out of quinoa so I used couscous and it turned out really tasty — even added some grated zucchini, some sliced olives and topped it with some cheese. Really good.
I made this with a can of Green Chili enchilada sauce instead of tomatoes and green chilis, and no cilantro (didn’t have any) and it was yummy! I added 1/2 cup of mild salsa. My entire family loved it. Thanks for a great recipe!
Awesome. Thanks for sharing your substitutions! It’s so nice to see how others make a recipe their own. Glad you liked it 🙂