Description
This flavorful one-pot Mexican Quinoa recipe combines protein-rich quinoa with vibrant veggies and a tasty blend of spices, creating a comforting and nutritious dish that’s perfect for a quick weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 tsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- ¾ cup dry quinoa (rinsed and drained)
- 1 ½ cups chicken broth
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp table salt
- ½ tsp black pepper (freshly ground)
- 1 cup sweet corn kernels
- 15 oz can black beans (rinsed and drained)
- 1 medium tomato, chopped
- ½ cup fresh cilantro, chopped
- Lime wedges for sprinkling
Instructions
- Prep Quinoa: Rinse and drain the quinoa thoroughly to remove excess water, ensuring a light and fluffy texture after cooking.
- Cook Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until tender and fragrant to form the flavor base.
- Simmer Quinoa: Add the rinsed quinoa and chicken broth to the saucepan. Stir in ground cumin, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 22 minutes without lifting the lid to allow the quinoa to absorb the broth fully.
- Add Veggies: Stir in the sweet corn kernels and drained black beans. Cover again and simmer for 5 more minutes to heat through and blend flavors. Then mix in the chopped cilantro and tomato for freshness and color.
- Serve: Garnish with freshly squeezed lime juice for a bright, zesty finish and enjoy this wholesome, flavorful meal.
Notes
- Rinsing quinoa is essential to remove its natural bitter coating called saponin.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust cayenne pepper to control the spice level.
- Leftovers can be stored in the refrigerator for up to 3 days.
