Ingredients
Vegetables & Aromatics
- 1 medium-sized onion, chopped
- 2 small bell peppers, chopped (or 2 jalapeno peppers, seeded and chopped)
- 2 cloves garlic, peeled and minced
- 1 cup corn kernels (fresh or frozen)
- ¼ cup fresh cilantro, chopped (plus more as garnish)
- 1 ripe avocado
- 2 stalks of scallions, chopped
- 1 lime, cut into wedges
Pantry Items
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup quinoa, rinsed and drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with juices
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup water or vegetable broth
Optional
- Handful of pumpkin seeds (optional)
Instructions
- Heat oil and sauté aromatics: Heat the olive oil in a 12-inch pan with a lid over medium heat. Add the chopped onion, bell peppers (or jalapenos), ground cumin, and ground coriander. Cook, stirring occasionally, until the onions become translucent and softened, about 7-8 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Add quinoa and vegetables: Add the rinsed quinoa, black beans, corn kernels, diced tomatoes with their juices, kosher salt, and black pepper to the pan. Stir everything together to combine well.
- Simmer: Pour in the water or vegetable broth, cover the pan with the lid, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 20-23 minutes, or until all the liquid is absorbed and the quinoa is tender.
- Rest and fluff: Remove the pan from heat and let it sit covered for about 5 minutes. Then, use a fork to fluff the quinoa mixture. Stir in the fresh chopped cilantro just before serving.
- Serve and garnish: Spoon the Mexican quinoa into serving bowls. Garnish with additional fresh cilantro, slices of ripe avocado, chopped scallions, and a handful of pumpkin seeds if desired. Serve with lime wedges on the side for squeezing over the dish.
Notes
- To make this dish spicier, include jalapenos instead of bell peppers, and leave some seeds in for extra heat.
- Vegetable broth can be substituted with water for a lighter flavor, but broth adds more depth.
- Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
- This recipe is excellent for meal prep and tastes great cold or reheated.
- For a vegan boost, you can add sautéed mushrooms or diced tofu.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
