Description
A vibrant and nutritious Mexican Quinoa recipe made in one pot, combining quinoa, black beans, corn, and fresh vegetables with a hint of southwest spices. Ideal as a hearty side dish or a filling vegetarian main.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1 whole onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup dry quinoa, rinsed and drained very well
- 1 1/2 cups chicken broth or vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup sweet corn kernels
- 15 oz black beans, canned, rinsed and drained
- 1 medium tomato, chopped
- 1/2 cup fresh cilantro, chopped
- lime wedges, for sprinkling
Instructions
- Prepare Quinoa: Rinse the dry quinoa thoroughly using a fine wire mesh to remove excess water and any bitterness, then drain very well before cooking.
- Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add chopped onion and garlic and cook until tender and fragrant, about 3-4 minutes.
- Add Quinoa and Broth: Stir in the rinsed quinoa, then pour in just under 1 1/2 cups of chicken or vegetable broth (between 1 1/3 and 1 1/2 cups).
- Season and Cook: Add ground cumin, cayenne, salt, and freshly ground black pepper. Bring the mixture to a boil, then cover and reduce to a simmer. Cook for 22 minutes without lifting the cover to ensure broth absorption.
- Add Corn and Beans: Stir in the sweet corn kernels and rinsed black beans. Cover again and simmer for an additional 5 minutes to heat through.
- Finish and Serve: Remove from heat. Stir in chopped fresh cilantro and diced tomato. Garnish with freshly squeezed lime juice to taste and serve warm.
Notes
- Ensure quinoa is rinsed and drained thoroughly to avoid a bitter taste and excess moisture.
- Use vegetable broth instead of chicken broth to keep the dish vegetarian and suitable for a vegan diet if dairy is omitted.
- The cayenne pepper can be adjusted or omitted for a milder flavor.
- This dish works well as a main course or a side and pairs nicely with grilled vegetables or avocado slices.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 179 kcal
- Sugar: 2 g
- Sodium: 744 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 1 mg
