Description
This flavorful Mexican Quinoa recipe is a one-pot, nutritious dish that combines protein-rich quinoa with vibrant vegetables and spices. Perfect for a wholesome weeknight dinner, it features sautéed onions and garlic, cumin, cayenne pepper, sweet corn, black beans, fresh tomatoes, and cilantro, all simmered to perfection in chicken broth. Garnished with lime wedges, it offers a zesty and satisfying meal that’s both easy to prepare and packed with taste.
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 dry quinoa thoroughly to remove any excess water and prevent bitterness.
- Cook Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté until they become tender and fragrant, about 3-5 minutes.
- Simmer Quinoa: Add the rinsed quinoa and chicken broth to the saucepan. Stir in the ground cumin, cayenne pepper, salt, and freshly ground black pepper. Bring the mixture to a boil, then cover the pan and reduce the heat to low to let it simmer gently for 22 minutes without lifting the lid.
- Add Veggies: After the quinoa has cooked, stir in the sweet corn kernels and rinsed black beans. Cover the saucepan again and let it simmer for an additional 5 minutes to allow the flavors to combine and the corn to heat through. Then mix in the chopped fresh cilantro and tomatoes for freshness and brightness.
- Serve: Remove from heat and garnish generously with lime wedges by squeezing the juice over each serving to enhance the flavors. Enjoy this vibrant, healthy Mexican Quinoa dish hot.
Notes
- Rinsing quinoa is essential to remove its natural bitter coating called saponin.
- For a vegetarian or vegan version, substitute chicken broth with vegetable broth.
- You can adjust the cayenne pepper to make the dish milder or spicier according to your taste.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave with a splash of water or broth to maintain moisture.
