Mexican quinoa with avocado and lime
This Mexican quinoa is a vibrant and nutritious dish featuring protein-packed quinoa mixed with black beans, tomatoes, and sweet corn, finished with creamy avocado and zesty lime. It's a simple, wholesome meal perfect for any weeknight dinner.
Cook time 25 min
Prep time 10 min
Ingredients:
1 tbsp olive oil2 garlic cloves
1 jalapeno pepper
1 cup quinoa
1 cup vegetable broth
2 cups black beans
1 can canned tomatoes
1 cup sweet corn
1 tsp chili powder
1/2 tsp ground cumin
1 dash salt
1 dash black pepper
1 avocado
1.50 fl oz lime juice
1 tsp coriander leaves
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.
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.
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.
Mexican quinoa with avocado and lime FAQ:
The quinoa should be simmered for about 20-25 minutes after adding the vegetable broth and other ingredients, until fully cooked and most of the liquid is absorbed.
Yes, you can substitute black beans with pinto beans or kidney beans if preferred. Just ensure they are drained and rinsed if using canned beans.
Leftover Mexican quinoa can be stored in an airtight container in the refrigerator for up to 3-5 days. Reheat thoroughly before serving.
The quinoa is done when it is fluffy and the germ has separated from each grain. You can also taste it to ensure it's tender.
This recipe is already vegan as it contains no animal products. All ingredients used are plant-based.
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.
Nutrition per serving
4 ServingsCalories 270kcal
Protein 11g
Carbohydrates 40g
Fiber 13g
Sugar 4.69g
Fat 13g
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