Go Back
–+ servings
aerial shot of mexican quinoa with avocado and sour cream in a white bowl
Print Recipe
No ratings yet

Mexican Quinoa Recipe

Try this vegan one-pot Mexican Quinoa recipe for a quick and flavourful meal. Packed with nutrients, it's perfect for busy individuals.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 2
Calories: 560kcal
Author: Hina Gujral

Equipment

  • Casserole

Ingredients

  • 1 Cup uncooked quinoa
  • ½ Cup canned beans
  • 2 tablespoon olive oil
  • ½ tablespoon minced garlic
  • 1 jalapeno pepper or green chili fine chopped
  • 1 medium size red onion, finely chopped
  • ⅓ Cup sweet corn kernels
  • ⅓ Cup bell peppers, finely chopped (red, yellow, green)
  • 2 tablespoon tomato paste
  • 1 teaspoon cumin powder (jeera powder)
  • ½ teaspoon red chilli powder
  • ½ teaspoon cooking salt or to taste
  • ¼ teaspoon black pepper powder
  • 1 ¼ Cup vegetable stock or broth (get recipe)
  • 1 lemon juice
  • Handful of cilantro, roughly chopped

Instructions

  • Start by rinsing the quinoa under cold water. This helps remove the natural coating called saponin, which can make quinoa taste bitter or soapy. Soak it in water for 30 minutes or a minimum of 15 minutes.
  • Drain canned beans, rinse them with water, and let them sit in a colander.
  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped garlic, and onion. Cook until it becomes translucent, about 1 – 2 minutes or only to release its aroma.
  • Stir in the chopped bell pepper, chilli, corn kernels, and tomato paste. Cook for 2 – 3 minutes, allowing the vegetables to start softening.
  • Add the ground spices, salt, and pepper. Stir well to coat the vegetables with the spices.
  • Add the soaked quinoa and beans to the pot. Stir everything together to ensure the quinoa is well mixed with the vegetables and spices.
  • Add the vegetable stock to the pot. Taste, and adjust the seasoning with more salt and pepper if needed.
  • Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The quinoa should absorb all the liquid and become light and fluffy.
  • After 20 minutes, check the quinoa for doneness – if it’s cooked and the liquid is absorbed, remove the pot from the heat.
  • Stir in the lime juice and chopped cilantro. Gently combine, cover and let Mexican quinoa rest for 5 minutes before serving.
  • Serve Mexican Quinoa warm with toppings of choice.

Video

Notes

  • Rice: You can substitute quinoa with rice in this recipe. Adjust the quantity of water and cooking time accordingly. 
  • Do not add too much liquid to cook the quinoa else it will not be light and fluffy. 
  • While cooking the quinoa, always keep an eye on the pot to avoid burning. Sometimes, quinoa absorbs liquid more quickly than expected. 
  • Gently reheat leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.

Nutrition

Calories: 560kcal | Carbohydrates: 81g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 1427mg | Potassium: 1017mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1654IU | Vitamin C: 56mg | Calcium: 92mg | Iron: 6mg