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Easy Mexican Quinoa

Easy Mexican Quinoa

Easy Mexican Quinoa was one of the first quinoa recipes I ever made and it’s still one of my favorites. This one-pan recipe combines healthy whole ingredients and comes together quickly. Definitely a win-win for my family.

I found the original recipe on damndelicious.net years ago and, after making my usual tweaks, wanted to save my version of the recipe here. It’s one of my favorite ways to use fresh cilantro from my garden but I use store-bought when cilantro isn’t in season. You can even leave the cilantro out if you prefer or substitute it with another herb such as oregano.

Easy Mexican Quinoa

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Serves: 4

Ingredients

  • ½ tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeño, minced (optional)
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 1 cup corn
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • salt and black pepper, to taste
  • 1 tablespoon lime juice (optional)
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 avocado, diced

Instructions

1

Heat olive oil in a large skillet over medium-low heat.

2

Add garlic and jalapeno (if using) and cook, stirring frequently, for about 2 minutes.

3

Stir in quinoa, broth, beans, tomatoes, corn, chili powder, cumin, and salt and pepper.

4

Bring to a boil and stir before covering and reducing heat.

5

Simmer for about 20 minutes, until quinoa is cooked through. (Add additional water if needed.)

6

Stir in lime juice (if using) and cilantro.

7

Top with avocado and serve.

 

Easy Mexican Quinoa

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