Mexican Quinoa (One Pot)

This Mexican Quinoa is a flavorful dish that's full of healthy grains, protein, and southwestern flair! Perfect side or salad for all those get-togethers. Vegetarians will adore it. Be sure to rinse and drain well the quinoa before cooking.

👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 8 min🔥 Cook: 22 min👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
saucepan

📝 Preparation Steps

Rinse and Drain

Be sure uncooked quinoa is rinsed thoroughly and drained well to remove all excess water. A fine wire mesh works best.

Cook

In a large saucepan over medium heat, add oil. Cook onion and garlic just until tender. Add quinoa to the pan. Add just under 1 1/2 cups chicken broth (between 1 1/3 and 1 1/2 cups).

garlic (chopped)3 cloves

Add

Stir in cumin, cayenne, salt, and pepper. Bring to a boil, cover, and reduce to simmer. Simmer until broth is fully absorbed, ⏱️ 22 minutes. Do not lift cover during cooking.

ground cumin1 teaspoon

Stir in corn kernels and black beans, cover, and continue to simmer 5 more minutes. Stir in chopped cilantro and tomatoes.

black beans (from can, rinsed and drained well)15 ounces

Serve

Sprinkle with freshly squeezed lime juice to taste, and serve.

Nutrition Facts

calories

179 kcal

fat Content

3 g

serving Size

1 serving

fiber Content

7 g

sugar Content

2 g

sodium Content

744 mg

protein Content

9 g

cholesterol Content

1 mg

carbohydrate Content

31 g

saturated Fat Content

0.4 g

unsaturated Fat Content

2 g

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