Simple Mexican Quinoa (Print Version)
Tasty Mexican quinoa with veggies and black beans that’s ready fast. Uses one pan, perfect for meals anytime.
# Ingredients:
→ Base Layer
01 -
1 medium onion, diced into small pieces
02 -
1 tablespoon olive oil for cooking
03 -
½ teaspoon ground coriander spice
04 -
2 small bell peppers, finely chopped
05 -
1 teaspoon cumin powder
06 -
2 minced garlic cloves
07 -
1 cup rinsed quinoa grains
08 -
1 can (15 oz) black beans, well-drained
09 -
1 can (15 oz) diced tomatoes with juice
10 -
1 cup fresh or frozen corn kernels
11 -
¼ teaspoon black pepper powder
12 -
½ teaspoon kosher salt to taste
13 -
1 cup of water or vegetable broth for cooking
14 -
¼ cup chopped fresh cilantro leaves
→ Toppings
15 -
1 fresh avocado
16 -
2 scallions, thinly sliced
17 -
Pumpkin seeds if you like crunch
18 -
1 lime sliced into wedges
# Steps:
01 -
Take your 12-inch skillet, heat it on medium with a bit of olive oil. Toss in the onion, bell peppers, cumin, and coriander. Stir and cook until the onions turn translucent, about 7 to 8 minutes.
02 -
Stir in the garlic and let it cook for around 30 seconds until it smells good.
03 -
Add in the rinsed quinoa, black beans, corn, diced tomatoes, pepper, and salt. Stir everything together to spread the seasoning evenly.
04 -
Pour the water or broth in, cover the pan, and let it boil. Lower the heat, simmer for 20 to 23 minutes until the liquid disappears.
05 -
Let it sit 5 minutes, fluff the quinoa using a fork, and mix in fresh cilantro. Add to bowls and top it off with lime slices, avocado, and scallions.
# Helpful Notes:
01 -
Serve as either a main meal or a side dish
02 -
Great for leftovers and prepping meals ahead
03 -
Already cooked quinoa works if you're in a rush