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Close up view of Mexican quinoa in a large bowl on a striped napkin with limes and cilantro, on a white background

Mexican Quinoa

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Mexican

Description

This Mexican quinoa recipe is made with corn, black beans and diced tomatoes with chilies. It’s a great side dish or an healthy, vegan dinner idea.


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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

  1. In large skillet *affiliate link or saucepan, heat the olive oil to medium-high heat.
  2. Add garlic and saut̩ until fragrant Рabout 30 seconds.
  3. Add remaining ingredients (minus the cilantro) and bring to a boil.
  4. Reduce heat to low, cover and simmer for 20 – 25 minutes.
  5. Stir in cilantro just before serving.

Keywords: quinoa, one pot, Mexican, dairy free, vegan

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