Mexican Style Quinoa

Bursting with vibrant flavors and wholesome ingredients, this Mexican Style Quinoa is a quick and easy one-pan recipe perfect for weeknight dinners or meal prep. Fluffy quinoa is simmered in savory vegetable broth and tossed with hearty black beans, sweet corn, juicy tomatoes, and a kick of jalapeño heat. Seasoned with cumin, chili powder, and paprika, this protein-packed dish offers a zesty taste of Mexico in every bite. Finished with a squeeze of fresh lime juice and fragrant cilantro, it’s a versatile recipe that can shine as a main course or a delicious side dish. Naturally gluten-free and packed with plant-based protein, this dish is as nutritious as it is flavorful!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 1 small, finely chopped jalapeño pepper
• 1 cup, drained and rinsed canned black beans
• 1 cup, drained canned corn
• 2 medium, diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon paprika
• 1 juice of lime
• 2 tablespoons, chopped fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Rinse the quinoa under cool running water using a fine mesh strainer to remove its natural bitterness, then drain well.

Step 2

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let sit covered for 5 additional minutes.

Step 4

While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.

Step 5

Add the diced onion, minced garlic, and chopped jalapeño to the skillet. Sauté for 5 minutes, stirring occasionally, until the onion is translucent and softened.

Step 6

Stir in the black beans, corn, and diced tomatoes. Cook for another 3-5 minutes to warm through.

Step 7

Add the cooked quinoa to the skillet with the vegetable mixture. Stir in the cumin, chili powder, paprika, salt, and pepper until evenly combined.

Step 8

Reduce heat to low and cook for 2-3 additional minutes to let the flavors meld together.

Step 9

Remove from heat and stir in the lime juice and chopped fresh cilantro.

Step 10

Serve warm as a side dish or as a main dish. Optionally, garnish with additional cilantro or a dollop of sour cream.

Nutrition Facts

Serving size	1530.2 grams (1530.2g)

Amount per serving	% Daily Value*
Calories	1457

Total Fat 35.20g	45%
Saturated Fat 3.80g	19%
Polyunsaturated Fat 3.30g
Cholesterol 0mg	0%
Sodium 4717mg	205%
Total Carbohydrate 240.20g	87%
Dietary Fiber 37.60g	134%
Total Sugars 27.90g
Protein 57.70g	115%

Vitamin D 0IU	0%
Calcium 288mg	22%
Iron 17mg	94%
Potassium 3106mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 15.3%

Carbs: 63.7%