Discover the perfect blend of flavors with our Spicy Mexican Quinoa recipe. Packed with vibrant spices, fresh vegetables, and wholesome quinoa, this dish is a healthy and delicious way to enjoy a taste of Mexico. Perfect for lunch, dinner, or meal prep.
1 cup quinoa | |
2 cups water | |
1 tablespoon olive oil | |
1 onion, diced | |
2 cloves garlic, minced | |
1 jalapeno pepper, seeded and minced | |
1 red bell pepper, diced | |
1 (15 oz) can black beans, rinsed and drained | |
1 (15 oz) can corn, drained | |
1 (14.5 oz) can diced tomatoes | |
1 teaspoon cumin | |
1 teaspoon chili powder | |
Salt and pepper to taste | |
1/4 cup chopped fresh cilantro | |
Juice of 1 lime |
1. | Rinse the quinoa under cold water and drain. |
2. | In a medium saucepan, bring the water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15 minutes, or until all of the water is absorbed. |
3. | While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, jalapeno pepper, and red bell pepper. Cook for 5 minutes, or until the vegetables are softened. |
4. | Add the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir to combine. |
5. | Once the quinoa is cooked, add it to the skillet and mix well with the other ingredients. Cook for an additional 5 minutes, or until heated through. |
6. | Remove from heat and stir in the chopped cilantro and lime juice. |
7. | Serve hot and enjoy! |
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