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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Just made this and it was wonderful! I just moved and didn’t have all of the ingredients so I substituted fresh tomatoes and a bell pepper for the canned diced tomatoes. I have struggled with properly cooking quinoa and almost gave up until I stumbled upon this on Pinterest last night and had to try it for lunch. Thanks for the help!
That’s so great Kelly! I’m really glad that the recipe worked for you even with your substitutions. I guess you’ll have to keep cooking quinoa now 🙂
This recipe was delcious! I added some red pepper flakes (a pinch) and some cayene pepper(1/4 tsp) to give it a little bit more of a spicy flavour, and it turned out awesome. Dad even ate it and hes no a quiona lover! 2 thumbs up! Thanks for the recipe!!
Made this for dinner tonight. Soo yummy! Thanks for sharing the recipe.
How much would a serving be? Looks yummy, I want to try this out next week.
That really depends on how you serve it. If you’re serving it as a side dish, I’d say about 1 cup. But, if you’d like to serve it as a main dish, I would say closer to 2.
Así que voy a estar esperando para que escuchen su testimonio y
creer en Dios y creer en ti mismo y recordar ninguna condición de pago
es aceptable.
I have made this dozens of times and just wanted to thank you for the recipe! I like to use Mexican Ro-Tel with cilantro and lime to kick up the flavor a little more.
I didn’t even know they made that kind of Ro-Tel! I think I’ll have to try it next time. That sounds great!
Exactly how I made mine. I added an extra squeeze of fresh lime juice as well. I got this recipe from a friend in New Zealand and he suggested it is really good left over with sliced avocado which I will be trying soon. Thanks for a wonderful dish.
This looks delicious! Can’t wait to try it!