Description
This one-pot Mexican Quinoa recipe is a flavorful and nutritious dish that is easy to prepare. Packed with protein and fiber, it makes a satisfying meal on its own or a delicious side dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 small onion (diced)
- 1 jalapeño (seeded and minced)
- 1 cup uncooked quinoa (rinsed)
Additions
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes with juices
- 1 ½ cups vegetable broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a skillet, sauté garlic, onion, and jalapeño until fragrant.
- Add Ingredients: Stir in quinoa, beans, corn, tomatoes, broth, spices. Bring to a boil.
- Simmer: Cover, reduce heat, simmer for 20 minutes until quinoa is cooked.
- Finish: Remove from heat, stir in lime juice, cilantro. Fluff and serve warm.
Notes
- For extra spice, keep jalapeño seeds or add cayenne.
- Top with avocado, tomatoes, or cheese for more flavor.
- Great for meal prep and can be served as a main or side dish.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
