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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
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4.83 from 17 votes

Mexican Quinoa

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sides
Cuisine: Mexican
Keyword: dairy free, Mexican, mexican quinoa, mexican quinoa recipes, mexican quinoa salad, one pot, quinoa, quinoa mexican recipe, quinoa mexican recipes, quinoa recipe mexican, quinoa recipes for vegetarian, quinoa recipes mexican, recipe mexican quinoa, vegan
Servings: 8
Calories: 132kcal
Author: Melissa Belanger

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.

Video

Notes

*Use vegetable broth for vegan

Nutrition

Calories: 132kcal | Carbohydrates: 20g | Protein: 9g | Fat: 3g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 690mg | Fiber: 5g | Sugar: 1g | Vitamin C: 9mg