Description
This flavorful Mexican Quinoa recipe is a one-pot dish that combines protein-packed quinoa with vibrant veggies and zesty spices. Perfect for a quick and nutritious meal, it features sautéed aromatics, cumin, cayenne, black beans, corn, fresh tomatoes, and cilantro, all simmered together to create a wholesome, satisfying dish with a refreshing lime finish.
Ingredients
Scale
Main Ingredients
- 1 tsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- ¾ cup dry quinoa (rinsed and drained)
- 1 ½ cups chicken broth
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp table salt
- ½ tsp black pepper (freshly ground)
- 1 cup sweet corn kernels
- 15 oz can black beans (rinsed and drained)
- 1 medium tomato, chopped
- ½ cup fresh cilantro, chopped
- Lime wedges for sprinkling
Instructions
- Prep Quinoa: Rinse and drain the quinoa thoroughly under cold water to remove any bitter saponins, then set it aside.
- Cook Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing them until they become tender and fragrant, about 3-5 minutes.
- Simmer Quinoa: Add the rinsed quinoa and chicken broth to the pan. Stir in the ground cumin, cayenne pepper, salt, and freshly ground black pepper. Bring the mixture to a boil. Once boiling, cover the saucepan with a lid, reduce the heat to low, and let it simmer for 22 minutes without lifting the lid to ensure even cooking.
- Add Veggies: After 22 minutes, stir in the sweet corn kernels and the rinsed black beans. Cover the pan again and simmer for an additional 5 minutes to warm the veggies through. Then mix in the chopped cilantro and tomato gently to combine.
- Serve: Remove from heat, garnish with freshly squeezed lime juice to add a bright, tangy flavor, and serve warm to enjoy a nutritious and hearty meal.
Notes
- Make sure to rinse quinoa well to avoid bitterness.
- Do not lift the lid during the initial 22-minute simmer to allow quinoa to cook evenly.
- Adjust cayenne pepper to your preferred spice level.
- Vegetarian option: Replace chicken broth with vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
