Simple & Delicious Mexican Quinoa: A Flavorful and Healthy Recipe

Quinoa, a powerhouse of nutrients and a culinary chameleon, often gets sidelined as just another healthy grain. But it’s so much more than that! Its mild, slightly nutty flavor makes it the perfect canvas for bold and exciting flavors. And what’s bolder and more exciting than Mexican cuisine? This recipe for Simple Mexican Quinoa combines the goodness of quinoa with the vibrant tastes of Mexico, creating a dish that is both healthy and incredibly satisfying. It’s perfect as a side dish, a light lunch, or even as a base for burrito bowls or stuffed peppers. Plus, it’s incredibly easy to make, making it a weeknight winner!

## Why You’ll Love This Mexican Quinoa Recipe

* **Healthy and Nutritious:** Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also a good source of fiber, iron, and magnesium. This recipe packs in even more nutrients with the addition of vegetables and spices.
* **Flavorful and Delicious:** The combination of spices like chili powder, cumin, and smoked paprika creates a warm and smoky flavor profile that is perfectly complemented by the fresh vegetables and lime juice.
* **Easy to Make:** This recipe requires minimal effort and only a few simple ingredients. It’s perfect for busy weeknights.
* **Versatile:** This Mexican quinoa can be served in so many ways! Enjoy it as a side dish, a light lunch, or use it as a base for burrito bowls, tacos, or stuffed peppers.
* **Customizable:** Feel free to adjust the ingredients to your liking. Add more or less spice, swap out vegetables, or add your favorite toppings.
* **Gluten-Free and Vegan:** This recipe is naturally gluten-free and vegan, making it a great option for people with dietary restrictions.

## Ingredients You’ll Need

* **Quinoa:** The star of the show! Use white quinoa, red quinoa, or a mix of both.
* **Vegetable Broth:** Using vegetable broth instead of water adds more flavor to the quinoa.
* **Olive Oil:** For sautéing the vegetables.
* **Onion:** Adds a savory base to the dish.
* **Bell Pepper:** I like to use red or orange bell pepper for a pop of color and sweetness, but any color will work.
* **Garlic:** Essential for that authentic Mexican flavor.
* **Canned Diced Tomatoes:** Use fire-roasted diced tomatoes for an extra smoky flavor.
* **Black Beans:** Adds protein and fiber.
* **Corn:** Use fresh, frozen, or canned corn.
* **Chili Powder:** For that classic Mexican heat.
* **Cumin:** Adds a warm and earthy flavor.
* **Smoked Paprika:** For a smoky and slightly sweet flavor.
* **Oregano:** Dried oregano adds a subtle herbaceous note.
* **Salt and Pepper:** To taste.
* **Lime Juice:** Brightens up the flavors and adds a touch of acidity.
* **Optional Toppings:** Chopped cilantro, avocado, sour cream or Greek yogurt (if not vegan), shredded cheese, salsa.

## Step-by-Step Instructions

Here’s a detailed breakdown of how to make this delicious Mexican Quinoa:

**Step 1: Rinse the Quinoa**

* Place the quinoa in a fine-mesh sieve and rinse it under cold water for a minute or two. This helps to remove the saponins, a natural coating that can give the quinoa a slightly bitter taste. Don’t skip this step!

**Step 2: Cook the Quinoa**

* In a medium saucepan, combine the rinsed quinoa with vegetable broth. The general rule of thumb is a 2:1 ratio of liquid to quinoa (e.g., 2 cups of broth for 1 cup of quinoa). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Fluff with a fork and set aside.

**Step 3: Sauté the Vegetables**

* While the quinoa is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and bell pepper and cook for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

**Step 4: Add the Remaining Ingredients**

* Add the diced tomatoes (with their juices), black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Stir to combine.

**Step 5: Simmer and Combine**

* Bring the mixture to a simmer and cook for 5-10 minutes, or until the flavors have melded together and the sauce has thickened slightly.

**Step 6: Combine Quinoa and Vegetable Mixture**

* Add the cooked quinoa to the skillet with the vegetable mixture. Stir well to combine, ensuring that the quinoa is evenly coated with the sauce.

**Step 7: Finish with Lime Juice and Serve**

* Remove the skillet from the heat and stir in the fresh lime juice. Taste and adjust seasonings as needed. Add more salt, pepper, chili powder, or lime juice to your liking.

**Step 8: Garnish and Serve**

* Serve the Mexican quinoa warm, garnished with your favorite toppings such as chopped cilantro, avocado, sour cream or Greek yogurt (if not vegan), shredded cheese, and salsa.

## Tips for Making the Best Mexican Quinoa

* **Rinse the quinoa thoroughly:** As mentioned earlier, rinsing the quinoa is crucial for removing the saponins and preventing a bitter taste.
* **Don’t overcook the quinoa:** Overcooked quinoa can become mushy. Cook it until the liquid is absorbed and the grains are fluffy.
* **Use good quality spices:** Freshly ground spices will have the most flavor.
* **Don’t be afraid to experiment:** This recipe is very forgiving, so feel free to adjust the ingredients and seasonings to your liking.
* **Make it ahead of time:** This Mexican quinoa can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving.
* **Add some heat:** If you like your food spicy, add a pinch of cayenne pepper or a chopped jalapeño to the vegetable mixture.
* **Use fresh herbs:** Fresh cilantro adds a bright and refreshing flavor to the dish. If you don’t like cilantro, you can use parsley instead.
* **Toast the quinoa:** Toasting the quinoa in a dry skillet before cooking it can enhance its nutty flavor.
* **Make it a complete meal:** Add grilled chicken, shrimp, or tofu to make it a complete and satisfying meal.

## Variations and Additions

One of the best things about this recipe is its versatility. Here are some ideas for variations and additions:

* **Add different vegetables:** Try adding diced zucchini, carrots, or sweet potatoes.
* **Add more protein:** Add cooked chicken, shrimp, ground beef, or tofu.
* **Make it spicier:** Add a chopped jalapeño, a pinch of cayenne pepper, or a few drops of hot sauce.
* **Add some sweetness:** Add a tablespoon of maple syrup or agave nectar for a touch of sweetness.
* **Add some crunch:** Top with toasted pepitas (pumpkin seeds) or crushed tortilla chips.
* **Use different beans:** Swap out the black beans for pinto beans or kidney beans.
* **Make it creamy:** Stir in a dollop of sour cream or Greek yogurt (if not vegan) before serving.
* **Add cheese:** Stir in some shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese before serving.
* **Make it a soup:** Add more vegetable broth to make it a soup.
* **Make it a salad:** Serve it cold as a salad.

## Serving Suggestions

This Mexican Quinoa is incredibly versatile and can be served in a variety of ways:

* **As a side dish:** Serve it alongside grilled chicken, fish, or steak.
* **As a light lunch:** Enjoy it on its own or with a side salad.
* **As a base for burrito bowls:** Top it with your favorite burrito bowl toppings, such as grilled chicken, guacamole, salsa, and sour cream.
* **As a filling for tacos:** Use it as a filling for tacos or quesadillas.
* **As a topping for nachos:** Top tortilla chips with the Mexican quinoa, cheese, and your favorite nacho toppings.
* **Stuffed in bell peppers:** Stuff bell peppers with the Mexican quinoa and bake until tender.
* **As a topping for salads:** Add it to salads for a boost of protein and flavor.

## Make Ahead and Storage Instructions

This Mexican Quinoa is a great make-ahead dish. You can prepare it up to 3 days in advance and store it in the refrigerator in an airtight container. Reheat it in the microwave or on the stovetop before serving. You can also freeze it for up to 2 months. Thaw it overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* Calories: Approximately 250-300 per serving (depending on toppings)
* Protein: 10-12 grams per serving
* Fiber: 5-7 grams per serving

*Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.*

## Recipe Card

**Simple Mexican Quinoa Recipe**

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 1 cup quinoa, rinsed
* 2 cups vegetable broth
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 1 bell pepper (red, orange, or yellow), chopped
* 2 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 cup corn (fresh, frozen, or canned)
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon dried oregano
* Salt and pepper to taste
* 2 tablespoons lime juice
* Optional toppings: Chopped cilantro, avocado, sour cream or Greek yogurt (if not vegan), shredded cheese, salsa

**Instructions:**

1. Rinse the quinoa in a fine-mesh sieve under cold water.
2. In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
3. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook for 5-7 minutes, until softened. Add garlic and cook for 1 minute, until fragrant.
4. Add diced tomatoes (with juices), black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Stir to combine.
5. Bring the mixture to a simmer and cook for 5-10 minutes, until the flavors have melded and the sauce has thickened slightly.
6. Add the cooked quinoa to the skillet with the vegetable mixture. Stir well to combine.
7. Remove from heat and stir in lime juice. Taste and adjust seasonings as needed.
8. Serve warm, garnished with your favorite toppings.

## Enjoy!

This Simple Mexican Quinoa is a delicious and healthy way to enjoy the flavors of Mexico. Whether you’re looking for a quick and easy weeknight meal or a flavorful side dish, this recipe is sure to please. Don’t forget to share your creations and variations! Happy cooking!