Description
This vibrant Mexican Quinoa is packed with flavor, healthy grains, and southwestern zest! Perfect as a side or a light main dish.
Ingredients
Scale
- 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 quinoa thoroughly to remove excess water.
- Cook Aromatics: Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until tender.
- Simmer Quinoa: Add quinoa and chicken broth. Stir in cumin, cayenne, salt, and pepper. Bring to a boil, cover, and reduce heat to a simmer. Cook for 22 minutes without lifting the lid.
- Add Veggies: Stir in corn and black beans. Cover and simmer for 5 more minutes. Mix in chopped cilantro and tomatoes.
- Serve: Garnish with freshly squeezed lime juice and enjoy!
Notes
- Adjust the cayenne pepper to control the heat level.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg