Description
A vibrant and healthy one-pot Mexican Quinoa recipe featuring tender quinoa cooked with aromatic spices, black beans, sweet corn, and fresh tomatoes, finished with cilantro and a splash of lime juice. This nutritious dish is perfect as a side or a vegetarian main course.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1 whole onion (chopped)
- 3 cloves garlic (chopped)
- ¾ cup dry quinoa (rinsed and drained very well)
- 1 ½ cups chicken broth or vegetable broth
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- ½ teaspoon table salt
- ½ teaspoon black pepper (freshly ground)
- 1 cup sweet corn kernels
- 15 oz black beans (from can, rinsed and drained well)
- 1 medium tomato (chopped)
- ½ cup fresh cilantro (chopped)
- lime wedges (for sprinkling)
Instructions
- Prepare Quinoa: Rinse the dry quinoa thoroughly using a fine wire mesh sieve to remove all excess water and any bitterness, then drain very well.
- Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add chopped onion and garlic, cooking just until they become tender and fragrant, about 3-4 minutes.
- Cook Quinoa: Add the rinsed quinoa to the saucepan and stir to coat with oil and aromatics. Pour in the chicken or vegetable broth, just under 1 ½ cups. Stir in ground cumin, cayenne, salt, and freshly ground black pepper.
- Simmer and Cover: Bring the mixture to a boil, then cover the saucepan and reduce the heat to a simmer. Allow it to cook undisturbed for 22 minutes or until the broth is fully absorbed.
- Add Vegetables and Beans: Stir in the sweet corn kernels and rinsed black beans. Cover again and continue to simmer for an additional 5 minutes to heat through.
- Finish Dish: Remove from heat and fold in chopped cilantro and fresh tomatoes. Adjust seasoning if necessary.
- Serve: Sprinkle with freshly squeezed lime juice to taste and serve warm, garnished with lime wedges.
Notes
- Ensure quinoa is rinsed and drained thoroughly to avoid a bitter taste and excess moisture.
- Use vegetable broth to keep the recipe vegetarian or chicken broth for additional flavor if desired.
- For a spicier kick, increase the cayenne pepper slightly or add diced jalapeños.
- Leftovers can be refrigerated and served cold as a salad or reheated gently on the stovetop.
- Substitute black beans with pinto beans or kidney beans for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 179 kcal
- Sugar: 2 g
- Sodium: 744 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 1 mg
