Description
This vibrant Mexican Quinoa recipe is a wholesome and flavorful dish packed with protein-rich quinoa, black beans, corn, and the zesty kick of diced tomatoes with green chilies. Perfect as a hearty side or a nutritious main, it combines fresh ingredients and simple seasonings to create a satisfying meal ready in just 35 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 ¼ cups chicken stock (or vegetable stock)
- 1 cup pre-rinsed quinoa, uncooked
- 1 (14.5-ounce) can petite diced tomatoes with green chilies
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 ½ cups frozen corn kernels
- ½ teaspoon cumin
- ½ teaspoon coarse salt
Garnish
- ¼ cup chopped fresh cilantro
Instructions
- Sauté the garlic: In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, making sure not to burn it.
- Simmer the quinoa mixture: Add the quinoa, chicken stock, diced tomatoes with green chilies, black beans, frozen corn, cumin, and salt to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the quinoa is fully cooked and the liquid is absorbed.
- Garnish and serve: Once the quinoa is cooked, fluff the dish with a fork to separate the grains. Stir in the chopped fresh cilantro evenly. Serve warm as a delicious side or a main dish.
Notes
- For a vegetarian or vegan option, use vegetable stock instead of chicken stock.
- Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- If you prefer a spicier dish, add a pinch of chili powder or extra diced green chilies.
- This dish stores well and makes great leftovers for lunch or dinner.