Super easy and tasty recipe! We do not add cilantro, but do enjoy topping with avocado slices. -Britt
Why I love this Mexican quinoa recipe
Quinoa is something that I’m not too familiar with. I had cooked it a few times before making this quinoa recipe, and I was pretty disappointed in it. I don’t think I even rinsed it properly. Then I found a box of pre-rinsed quinoa at the grocery store, and I was so excited.
I knew it would be a game changer, and it was. It was so simple – as easy to prepare as rice – but much more nutritional. (Of course, you can still make this with quinoa that you rinse yourself.)
Pair that with some Mexican mix-ins and you have a healthy, meatless meal. Or you can serve this as a side dish with your favorite fajitas recipe.
This recipe goes great with: easy refried black beans / Mexican street corn & cucumber salad / roasted chili corn salsa / vegan queso
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make Mexican quinoa
Sauté the garlic. This quinoa recipe is super easy. After sautéing some minced garlic in a tablespoon olive oil, add the remaining ingredients to the pot and bring to a boil.
Simmer. Reduce the heat, cover the pot and let it simmer until the quinoa is cooked. Continue to cook for 20-25 minutes or until the liquids have fully absorbed.
Garnish and serve. When the quinoa is finished cooking, stir in the fresh cilantro – if you want – and you’re ready to serve. Top with guacamole or some homemade garlic aioli – or your favorite dairy free sour cream.
More recipes you’ll love: roasted acorn squash salad / summer farro salad / roasted vegetable pasta salad
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves - minced
- 1 1/4 cups reduced-sodium chicken broth*
- 1 cup uncooked - pre-rinsed quinoa
- 1 14.5- ounce can diced tomatoes with green chilies
- 1 15.5- ounce can black or pinto beans - drained and rinsed
- 1 1/2 cups frozen corn kernels
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro - for garnish.
Instructions
- In large skillet or saucepan, heat the olive oil to medium-high heat.
- Add garlic and sauté until fragrant – about 30 seconds.
- Add remaining ingredients (minus the cilantro) and bring to a boil.
- Reduce heat to low, cover and simmer for 20 – 25 minutes.
- Stir in cilantro just before serving.
