Mexican Quinoa Recipe; How to prepare this delicious recipe? What are the main ingredients required? Cooking time, important tips and more. Here is the best "Mexican Quinoa" recipe we have found so far.

Mexican Quinoa
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


  • 1 tablespoon olive oil
  • 1 medium-sized onion, chopped
  • 2 small bell peppers, chopped (or 2 jalapeno peppers, seeded and chopped)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 cloves of garlic, peeled and minced
  • 1 cup of quinoa, rinsed and drained
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 can (15 oz.) diced tomatoes, with all their juices
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup water or vegetable broth
  • ¼ cup fresh cilantro, chopped – plus more as a garnish

As Garnish:

  • 1 ripe avocado
  • 2 stalks of scallions, chopped
  • 1 lime, cut into wedges
  • A handful of pumpkin seeds (optional)

Cooking Instructions

  1. Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
  4. Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
  5. Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
  6. Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.

Nutrition Facts

Serving Size 1
Serves 6
Amount Per Serving
Calories 242
% Daily Value*
Total Fat 4.9g 7%
Cholesterol 0mg 0%
Sodium 567.7mg 24%
Total Carbohydrate 41.6g 14%
Sugars 5.4g
Protein 10.1g 20%
  • Vitamin A  3%
  • Vitamin C  68%
This recipe was featured on BestRecipeFinder.
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