Mexican Quinoa

Name: Mexican Quinoa
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 small yellow onion (diced); 1 bell pepper (red or green, cored and diced); 2 clove garlic (chopped (about 1 teaspoon)); 2 tsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano; ½ tsp kosher salt; 1 cup quinoa; 1 15 ounce can black beans (rinsed and drained); 1 14.5 ounce can fire-roasted diced tomatoes in their juices; 1 10-ounce can diced tomatoes in green chiles in their juices; 1 11-ounce can fiesta corn (drained (or 1 ½ cups fresh, frozen, or canned corn kernels)); 1/2 cup water (plus additional as needed); 3 tbsp chopped fresh cilantro; 1 medium lime (zest and juice); For serving: shredded cheese (sliced avocado, plain Greek yogurt)

By Erin Clarke · WellplatedPublic

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This healthy Mexican Quinoa cooks in one skillet! With colorful veggies, black beans, and zesty spices, it's a flavorful, filling vegetarian dinner or side.

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 4

Vegetarian

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Recipe source

This recipe was taken from Mexican Quinoa · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

2 tbspextra-virgin olive oil
1small yellow onion (diced)
1bell pepper (red or green, cored and diced)
2 clovegarlic (chopped (about 1 teaspoon))
2 tspchili powder
1 tspground cumin
1 tspdried oregano
0.5 tspkosher salt
1 cupquinoa
115 ounce can black beans (rinsed and drained)
114.5 ounce can fire-roasted diced tomatoes in their juices
110-ounce can diced tomatoes in green chiles in their juices
111-ounce can fiesta corn (drained (or 1 ½ cups fresh, frozen, or canned corn kernels))
0.5 cupwater (plus additional as needed)
3 tbspchopped fresh cilantro
1medium lime (zest and juice)
—For serving: shredded cheese (sliced avocado, plain Greek yogurt)

Steps

1
Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
2
Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
3
Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
4
Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.

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Per portion

Calories: ~230.7 kcal
Protein: ~6.8 g
Fat: ~9.4 g
Carbs: ~33.7 g
Fiber: ~4.3 g
Sodium: ~294.3 mg

5 ingredients still need USDA food links. chili powder, ground cumin, dried oregano are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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