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Easy Tex Mex Quinoa

  • Author: Chew Out Loud
  • Yield: 8 1x


This Easy Tex Mex Quinoa dish is perfect as a main dish (add chicken or shrimp if desired) or as a side dish for Mexican night! It’s a quick one-pan recipe that fits your busy schedule weeknights or weekends alike.


  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 3/4 cup dry quinoa, rinsed and drained well in a fine mesh sieve
  • 1 small red bell pepper, seeded and diced
  • A bit less than 1 1/2 cups vegetable (or chicken) broth
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1 cup corn kernels, frozen or canned (drained)
  • 1 (15 oz) can black beans, rinsed and drained well
  • 1/2 cup chopped cilantro
  • lime wedges for sprinkling


  1. In a large saucepan over medium heat add oil. Cook onion and garlic just until tender. Add quinoa and red bell pepper to the pan. Add the broth (between 1 1/3 and 1 1/2 cups).
  2. Stir in cumin, cayenne, salt, and pepper. Bring to a boil, cover, and reduce to simmer. Simmer until broth is fully absorbed, 22 minutes. Do not lift cover during cooking.
  3. Stir in corn kernels and black beans, cover, and continue to simmer 5 more minutes. Stir in chopped cilantro. Add more kosher salt and black pepper to taste.
  4. Sprinkle with freshly squeezed lime juice to taste, and serve.
  • Category: main, side