This Mexican Quinoa is a flavorful dish that's chock full of healthy grains, protein, and southwestern flair! Perfect side or salad for all those get-togethers. Vegetarians will adore it. Be sure to rinse and drain well the quinoa before cooking.
15ozblack beans, from can, rinsed and drained well
1medium tomato, chopped
½ccupfresh cilantro, chopped
lime wedges, for sprinkling
Instructions
Be sure uncooked quinoa is rinsed thoroughly and drained well to remove all excess water. A fine wire mesh works best.
In a large saucepan over medium heat, add oil. Cook onion and garlic just until tender. Add quinoa to the pan. Add just under 1 1/2 cups chicken broth (between 1 1/3 and 1 1/2 cups).
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.
Stir in corn kernels and black beans, cover, and continue to simmer 5 more minutes. Stir in chopped cilantro and tomatoes.
Sprinkle with freshly squeezed lime juice to taste, and serve.
Notes
Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, which can make it bitter. Draining well is also important to prevent the quinoa from becoming mushy.
Use just under 1 1/2 cups of chicken broth for the quinoa. This will allow the quinoa to cook and absorb the liquid properly without becoming too soggy.
Remember to cover the pan while simmering to allow the quinoa to cook in the steam. Do not lift the cover during cooking to maintain the right temperature.
This Mexican Quinoa tastes even better the next day, so feel free to make it in advance and store it in the fridge. When you’re ready to serve, simply reheat it and it’s good to go.
Serve it with a side of fresh salsa or pico de gallo to add some extra zesty flavor to your meal
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