Mexican Quinoa
A colorful and nutritious meal that combines quinoa with beans, corn, and spices for a quick and tasty dish suitable for any occasion.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed before cooking
- 2 cups vegetable broth For cooking quinoa
- 1 can black beans Rinsed and drained
- 1 can corn Drained
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- Rinse the quinoa under cold water until the water runs clear.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
Cooking
- In a large skillet, sauté the red onion and garlic in a bit of oil until softened, about 3-4 minutes.
- Add the diced bell pepper, corn, black beans, cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes until everything is heated through.
- Stir in the cooked quinoa, mixing well, and allow to heat completely.
Serving
- Serve warm and garnish with fresh cilantro for a pop of color and flavor.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for convenience. Reheat, adding a splash of vegetable broth if needed.