Mexican Quinoa

Course: Side Dish

Cuisine: Mexican

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

Calories: 234kcal

Author: Platings and Pairings

Inspired by the bold flavors of Mexican cuisine, this protein-packed Mexican Quinoa is your new weeknight craving that’s ready in just 35 minutes using a single pan! Bursting with smoky spices, black beans, sweet corn, and fresh lime, it’s a versatile side that pairs perfectly with tacos, fajitas, or enchiladas.

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Equipment

Large Skillet

Ingredients

1 Tablespoon olive oil
1 small yellow onion diced
1 jalapeño chopped (ribs removed for less heat)
3 cloves garlic minced
1 15-ounce can black beans drained and rinsed
1 14.5-ounce can fire-roasted diced tomatoes undrained
1 ½ cups frozen corn
1 cup quinoa
1 ¼ cup vegetable broth or chicken stock or bone broth or water
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon paprika
½ teaspoon kosher salt
Kosher salt and black pepper to taste
1 lime juiced
2 Tablespoons fresh cilantro chopped
1 avocado peeled, pitted and sliced

Instructions

Heat oil in a large skillet over medium-high heat.
Add the onion and jalapeno and sprinkle with a pinch of salt and pepper. Saute until softened, 4-5 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the black beans, tomatoes, corn, quinoa, vegetable broth, chili powder, cumin, paprika and salt. Stir to combine. Bring to a boil, then cover the skillet and reduce the heat to a simmer. Cook until the quinoa is fluffy and the liquids are mostly absorbed, 25-30 minutes.
Remove from the heat and stir in the lime juice and cilantro. Season with salt and pepper, to taste. Top with the sliced avocado and enjoy.

Notes

Storing

Store leftover Mexican quinoa in an airtight container in the fridge for 4-5 days. You can reheat it in the microwave until warmed through.
To freeze, let the quinoa cool completely before transferring it to an airtight container or freezer-safe resealable bag. Freeze for up to 1 month and thaw overnight in the fridge when ready to reheat and enjoy again.

Tips and tricks

Rinse the quinoa - This removes saponin - a natural coating that can leave a bitter taste. Even pre-rinsed quinoa benefits from a quick rinse, just swirl it in a fine-mesh strainer under cold water until the water runs clear.
Cook in bone broth - Boost flavor and nutrition by cooking your Mexican quinoa in bone broth instead of water - it adds rich depth and extra protein.
Easily double - You can make as little or as much as you’d like, as long as your skillet is large enough to hold all of the ingredients. There is no need to adjust the cook time.
Frozen corn - I’ve used frozen corn so that they don’t turn overly soft from the simmering. If you decide to use fresh corn or leftover corn on the cob, only mix it in towards the end of the recipe.

Variations

Protein boost - Add shrimp or shredded chicken to this Mexican quinoa for a delicious boost of healthy protein and to transform this dish into a standalone meal.
Extra heat - Add in 1 chopped chipotle pepper and include 1 tablespoon of adobo sauce from the can, as I’ve done in this Mexican Street Corn Salad.
Long grain white rice - If you don’t enjoy quinoa, but want the same flavors of this dish, consider making it with rice instead. You can check out my Mexican Rice recipe for full details.
Spanish quinoa - Use saffron in this recipe if you want a Spanish quinoa twist.
Vegan Mexican quinoa - Use vegetable broth instead of bone broth to make this Mexican quinoa.
Add more veggies - Sneak in more veggies, such as saute diced carrots, or green bell pepper along with the onions. You can also add frozen peas.

Nutrition