Mexican quinoa
Mexican quinoa brings together protein-rich quinoa, black beans, and vibrant vegetables, seasoned boldly with spices and lime. This easy-to-make dish is both nutritious and flavourful, perfect for a healthy meal.
Cook time 25 min
Prep time 10 min
Ingredients:
1 tbsp olive oil2 garlic cloves
1 cup quinoa
1 cup vegetable broth
2 cups black beans
2 cups tomatoes
1 cup sweet corn
1 tsp chili powder
1/2 tsp ground cumin
1 dash salt
1 dash black pepper
3 tbsp lime juice
1 tbsp coriander leaves
Mexican quinoa is a delightful, healthy, and vibrant dish that combines protein-rich quinoa with the bold flavors of black beans, tomatoes, and spices. It’s quick to prepare and is perfect for a flavorful, nutritious meal that's both satisfying and easy to make.
Instructions:
- Mince the garlic cloves.
- Rinse the quinoa under cold water.
- Drain and rinse the black beans.
- Dice the tomatoes if they're fresh.
- Chop the coriander leaves.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not brown.
- Add the rinsed quinoa to the skillet and cook for about 2-3 minutes, stirring frequently, until the quinoa is lightly toasted.
4. Add Liquid and Spices:
- Pour in the vegetable broth.
- Add the chili powder, ground cumin, salt, and black pepper.
- Stir to combine.
- Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the quinoa has absorbed all the liquid and is tender.
- Stir in the black beans, diced tomatoes, and sweet corn.
- Continue to cook for about 5 more minutes, or until everything is heated through.
- Remove the skillet from heat.
- Stir in the lime juice and chopped coriander leaves.
- Taste and adjust seasoning if needed.
- Serve warm, garnished with extra coriander leaves if desired.
Mexican quinoa is a versatile dish that can be enjoyed on its own, as a side, or even as a filling for tacos. Packed with nutrients and bursting with flavors, this recipe is sure to become a favorite in your household. Enjoy your culinary creation!
Mexican quinoa FAQ:
The Mexican quinoa recipe takes about 30 minutes from start to finish. This includes preparation and cooking time.
If you need a substitute for quinoa, you could use bulgur, couscous, or rice. Keep in mind that cooking times and liquid requirements may vary.
Quinoa is done when it has absorbed all the liquid and appears fluffy. The grains should have split open, revealing the germ, which looks like a tiny spiral.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop.
Yes, this Mexican quinoa recipe is gluten-free as it uses quinoa, black beans, and vegetables, all of which are naturally gluten-free.
Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural coating, which can make it taste bitter.
- For extra flavor, lightly toast the quinoa in the olive oil for a couple of minutes before adding the vegetable broth.
- Fresh lime juice can be replaced with bottled lime juice if you are in a pinch, but fresh juice gives a more vibrant flavor.
- You can add other vegetables like bell peppers or zucchini for additional texture and nutrients.
- To enhance the flavor, garnish the finished dish with fresh avocado slices or a dollop of sour cream.
- If you like it spicier, consider adding a chopped jalapeño or a pinch of cayenne pepper.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 10g
Carbohydrates 40g
Fiber 11g
Sugar 6g
Fat 5g
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