This Mexican quinoa recipe is made with corn, black beans and diced tomatoes with chilies. It's a great side dish or an healthy, vegan dinner idea.

Mexican Quinoa

olive oil

garlic cloves,

chicken broth*

uncooked, pre-rinsed quinoa

tomatoes

corn kernels

cumin

salt

chopped fresh cilantro, for garnish.

In large skillet or saucepan, heat the olive oil to medium-high heat.

Add garlic and sauté until fragrant &#8211; about 30 seconds.

Add remaining ingredients (minus the cilantro) and bring to a boil.

Reduce heat to low, cover and simmer for 20 &#8211; 25 minutes.

I made this with a can of Green Chili enchilada sauce instead of tomatoes and green chilis, and no cilantro (didn't have any) and it was yummy!  I added 1/2 cup of mild salsa.   My entire family loved it.   Thanks for a great recipe!

Very good!  I just used about 1 c  of diced organic tomatoes from a jar so I needed to compensate and add more garlic and more salt.  Oh, and I added chunked avocado to the bowl! But it got rave reviews from my kids. Love that!!!

So glad I found you! Its hard to find a blog with yummy and healthy dinners! Thank you!

That’s funny I own a house in Mexico and every restaurant there serves us black beans. Just because your wife is Mexican and probably grew up on refried beans doesn’t mean that’s the only thing they serve in Mexico. When I asked for refried beans at one restaurant they said that’s not beans these are.

I am Mexican, living in Mexico, and black beans are common. I would say black beans are more a staple in Southern Mexico and the Yucatan but they are used in dishes all over. A Google search confirms this.

This is a favorite with my husband and I! It's so yummy, and makes enough for lunch the next day! I used to make something similar with white rice. I love that this recipe has quinoa- much better for you!

This is a a quick, easy, healthful meal that my husband and I really enjoyed last night. To make it even easier for me, I utilized my rice cooker for this quinoa dish. I sauteed the garlic in a small pan, then added it with the other ingredients (except for the toppings) into my rice cooker, put the lid on, flipped the switch to "cook" and in about 40 minutes our dinner was ready to eat. Thanks for a great recipe that I will be using again and again!

Exactly how I made mine. I added an extra squeeze of fresh lime juice as well. I got this recipe from a friend in New Zealand and he suggested it is really good left over with sliced avocado which I will be trying soon. Thanks for a wonderful dish.

My mouth is watering. I want to eat that!

Absolutely love this recipe! So much flavour and healthy, can't beat that!

This is so pretty! I love new quinoa recipes, so thank you for this one!

This was such a good recipe! So easy and so delicious! Wow!

https://content.jwplatform.com/videos/6Huidrti.mp4

mexican quinoa

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 8

Author : Melissa Belanger

Ingredients

Instructions

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