Mexican quinoa with avocado and lime
Discover a flavorful and nutritious meal with our Mexican Quinoa recipe! Packed with protein-rich quinoa, black beans, sweet corn, and spicy jalapeno, this easy-to-make dish is perfectly balanced with the zesty freshness of avocado and lime. Ready in just 30 minutes, it's the perfect weeknight dinner for a vibrant and healthy dining experience.
- 09 Apr 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 15 Ingredients
This Mexican quinoa with avocado and lime is a flavorful and healthy dish that's perfect for a weeknight dinner. Combining the protein-packed quinoa with the vibrant flavors of black beans, tomatoes, and sweet corn, this recipe is made even more delightful with the addition of creamy avocado and a hint of zesty lime. It's a simple, wholesome, and delicious meal that's sure to become a family favorite.
Ingredients:
Instructions:
- Mince the garlic.
- Seed and chop the jalapeño pepper.
- Rinse the quinoa under cold water using a fine-mesh sieve.
- Drain and rinse the black beans and sweet corn.
- Dice the avocado.
- Chop the coriander leaves.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the minced garlic and chopped jalapeño to the skillet.
- Cook until fragrant, about 2 minutes, stirring frequently to avoid burning.
- Add the rinsed quinoa to the skillet and toast it for about 1-2 minutes, stirring constantly.
- Pour in 1 cup of vegetable broth and add the can of diced tomatoes (with their juice).
- Stir in the black beans, sweet corn, chili powder, ground cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for about 20-25 minutes, or until the quinoa is fully cooked and has absorbed most of the liquid. Stir occasionally.
- Remove the skillet from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
- Squeeze 1.50 fl oz of lime juice over the quinoa mixture and stir well.
- Gently fold in the diced avocado.
- Sprinkle the chopped coriander leaves over the top.
- Serve the Mexican Quinoa hot, either as a main dish or as a hearty side.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- For extra flavor, toast the quinoa in the pan with olive oil before adding the vegetable broth.
- Use fresh lime juice for the best flavor, and consider adding lime zest for an extra citrusy kick.
- Adjust the spice level according to your preference by adding more or less jalapeno and chili powder.
- Garnish with extra coriander leaves and avocado slices for a fresh and appealing presentation.
This one-pan Mexican quinoa with avocado and lime is an easy and nutritious meal that is both hearty and full of flavor. With its vibrant colors and delicious taste, it's perfect for family dinners, meal prep, or even a casual get-together. Enjoy the convenience of cooking everything in one pan and savor the delightful combination of Mexican-inspired flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 270kcal | 13% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 13g | 35% |
| Sugar 4.69g | 5% |
| Fat | |
| Fat 13g | 15% |
| Saturated 1.87g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 50mg | 9% |
| Vitamin B1 0.53mg | 44% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 2.63mg | 16% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 25% |
| Vitamin E 2.64mg | 18% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.43mg | 47% |
| Iron, Fe 3.58mg | 33% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 820mg | 24% |
| Selenium, Se 3.56ug | 6% |
| Sodium, Na 520mg | 34% |
| Zinc, Zn 1.59mg | 14% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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