Description
This Mexican Quinoa is a vibrant, one-pot dish packed with protein, fiber, and southwestern flavors. Featuring tender quinoa cooked in flavorful broth with cumin, cayenne, black beans, corn, fresh tomatoes, and cilantro, it's perfect as a side or a light main course. A zesty squeeze of lime finishes the dish with freshness, making it a favorite for vegetarians and anyone craving a healthy, hearty meal.
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 pepper
- ½ teaspoon table salt
- ½ teaspoon freshly ground black pepper
- 1 cup sweet corn kernels
- 15 oz black beans, canned, rinsed and drained
- 1 medium tomato, chopped
- ½ cup fresh cilantro, chopped
- lime wedges, for sprinkling
Instructions
- Prep Quinoa: Rinse the uncooked quinoa thoroughly using a fine wire mesh and drain well to remove all excess water to ensure fluffiness upon cooking.
- Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add chopped onion and garlic and cook just until tender, releasing their aroma and flavor.
- Add Quinoa and Broth: Stir the rinsed quinoa into the pan. Pour in just under 1 ½ cups of broth (between 1 1/3 and 1 ½ cups) and mix well.
- Season and Simmer: Stir in ground cumin, cayenne, salt, and freshly ground black pepper. Bring mixture to a boil, then cover with a tight-fitting lid and reduce heat to a simmer. Cook without lifting the cover for 22 minutes until the broth is fully absorbed.
- Add Corn and Beans: Stir in the sweet corn kernels and rinsed black beans. Cover again and continue to simmer gently for 5 more minutes to heat through.
- Finish with Fresh Ingredients: Remove from heat. Stir in chopped fresh cilantro and tomatoes for bright flavor and color.
- Serve: Sprinkle freshly squeezed lime juice over the quinoa just before serving for a zesty finish. Serve warm as a side dish or light main course.
Notes
- Rinsing quinoa thoroughly is crucial to remove its natural bitterness and improve texture.
- Use vegetable broth for a vegetarian version or chicken broth for extra depth of flavor.
- Adjust cayenne pepper quantity to make the dish milder or spicier according to taste.
- Leftovers keep well refrigerated for up to 3 days and can be eaten cold or reheated.
- Add diced avocado or shredded cheese on top for extra creaminess if desired.
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
